Home Cuisine Master Mixology: Tinsmith Punch Cocktail by Josh Harris of Bon Vivants

Bon Vivants’ Josh Harris shows us how to make his fabulous cocktail, featured on Dosa Valencia’s 10th Anniversary cocktail menu until May 30th.


We all know Dosa as a city favorite for innovative Indian cuisine. After ten years in business, Dosa Valencia is giving you a serious dose of its world-class spice-driven cocktail program by teaming up with San Francisco’s world-class mixologists for a guest bartender series.

The series, which began last month, brings cocktail innovation from the city’s best bartenders until May 30th. One of those super-stars is Josh Harris, the founder of Bon Vivants, the cocktail and hospitality firm behind San Francisco’s beloved Trick Dog. Josh’s cocktail will be featured until May 30th at Dosa Valencia, and 50% of every cocktail sold will benefit the Bon Vivants Charitable event Series, which donates money to youth organizations and charter schools around the country.  Here, Josh takes us through his Tinsmith Punch recipe – a perfect way to end a Friday and start the weekend.

Tinsmith Punch


Glass: old fashioned


1.5 oz Don Q Anejo Rum

.75 oz Ancho Reyes

.5 oz Luxardo Apricot Liqueur

1 oz lime

.5 oz rich simple syrup (2 parts sugar:1 part water)

3 dashes Angostura bitters


Combine all ingredients in a cocktail shaker, add ice, shake, and double strain into an old fashioned glass over ice.  Zest an orange peel over the top of the drink, rub the peel around the rim and place in the the drink.