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Dear Rose1 batch Mimi Burnham / Bartender, Monk McGinn’s Upstairs Lounge, New York, N.Y. |
| • | 6 oz. St. Germain Elderflower Liqueur |
| • | 12 oz. clear Rum |
| • | 16 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 32 oz. rose hip tea |
| • | 1 bottle dry sparkling wine |
| • | 12 oz. ginger beer (not ginger ale) |
| • | 4 oz. simple syrup |
| • | 4 oz. fresh lemon juice |
| • | 4 oz. fresh grapefruit juice |
| Method: | |
| Combine all ingredients except the sparkling wine and refrigerate for at least 2+ hours. This can be made the night before your party and left in the fridge overnight. Gently shake your punch, and fill your bowl half way. Add 1/2 bottle of dry sparkling wine and a few large ice blocks/cubes. Serve using a ladle, no ice necessary. Refill your punch bowl, using the second half of the sparkling wine when the first round is depleted. Garnish in the punch bowl: fresh cranberries, lemon wheels and rosemary sprigs. | |