A game-day green punch to serve on Super Bowl Sunday

Guido Martelli of the Palizzi Social Club offers up this Eagles green “Road to Victory” punch for Super Bowl Sunday.

Nothing calls for celebratory imbibing like an Eagles Super Bowl touchdown. And a win will deserve the ultimate cheering.

As we gear up to watch the New England Patriots crumble under Eagles touchdown after touchdown, we’re getting our game-day drinks ready, too, starting with this vibrant “Road to Victory” punch.

The green drink comes from Guido Martelli, manager and Sunday bartender at Palizzi Social Club — known for its ranking as one of Craig LaBan’s Top 25 restaurants of 2017 and for its outstanding cocktail program.

Martelli’s recipe is designed to serve up to 20 fellow Foles fans, making it a perfect Super Bowl party choice.

“I’m a huge fan of Philly’s Fish House Punch, which began the inspiration for this Eagles drink,” says Martelli, who plans to serve the punch at his own Super Bowl party. “You get some herbaceous hints from the basil syrup, while the rum, fruit,  and citrus combination enable it to still resemble a classic punch flavor.”

As a base, Martelli recommends using a white rum, such as Cruzan, for best color results.

“To get that Eagles green, you could create a drink using absinthe or green chartreuse, but those can be polarizing, as they are super-intense in flavor,” Martelli says. “I wanted an accessible drink, so I chose to call on the classic Italian garnish of basil instead.”

Though not an overpowering flavor in the punch, the basil can be boosted by adding sprigs on top as a garnish, along with other accompaniments, such as orange or lemon wheels.

For party planners seeking to save time, the cocktail can be made up to 24 hours in advance. Martelli says the meddling can actually help enhance the flavors in the end.

“We’re using it to channel good luck,” Martelli says. “Go, Eagles!”

Palizzi Social Club's Road to Victory Punch

Yields around 20 3-oz. drinks

Eagles “Road to Victory” punch from Palizzi Social Club. f


Basil syrup
1½ cups superfine sugar
1½ cups water
7 sprigs of basil

25-oz (750-ml) bottle white rum
9 oz. basil syrup
6 oz. fresh-squeezed lemon juice
6 oz. pineapple juice (fresh-squeezed if possible; Trader Joe's or Dole brands work, too)
5 dashes orange bitters
15 oz. soda water or dry sparkling wine, such as prosecco
Ice (opt for larger cubes, if possible)
Garnish options: basil leaves, mint leaves, berries, orange wheels and/or lemon wheels


  1. To make the basil syrup: Add water and sugar to a saucepan and heat, whisking, until sugar is dissolved. Set aside.
  2. Meanwhile, bring a pot of water to a boil. In a separate large bowl, create an ice bath by filling the bowl with ice cubes and adding cold water. Plunge the sprigs of basil into the boiling water for 12 seconds; transfer immediately to the ice bath. Let basil stand for 60 seconds; remove, pat dry, and pluck the basil leaves from the stems, discarding the stems.
  3. Add leaves to a blender with 2 cups of the simple syrup. Blend for 1 minute, and then strain through a fine strainer.
  4. To make the punch: In a large punch bowl, combine the first five ingredients. Top with the soda water or sparkling wine.
  5. Serve over large ice cubes and garnish with accompaniments of your choice.

-- Guido Martelli, manager and Sunday bartender at Palizzi Social Club