Food

Make this black tea-infused Sherbet Punch for your big batch holiday cocktail

A delightful mix of spirits and wine your guests will want to sip on all night.

A delightful mix of spirits and wine your guests will want to sip on all night

(Photo credit: Jack Hawkins)

“As the weather gets cooler, it is time to drink richer, bolder and sometimes even warmer drinks,” Shaun Byrne & Gilles Lapalus tell us in their new collection of cocktail recipes The Book of Vermouth. We couldn’t agree more, and that’s why we simply had to bring you this stunning Sherbet Punch in time for all of your holiday season fêtes. Infused with black tea syrup and sweetened with prosecco, it’s a full-bodied, bubbly sipper worthy of a cozy cocktail party or a rousing NYE bash.

Sherbet Punch

By Shaun Byrne & Gilles Lapalus

When I wrote and tested this recipe, I thought it was OK but it was certainly lacking in something. Enter one of my favourite cocktail ingredients: tea. When used correctly, tea can bring amazing subtlety to cocktails and punch and gives them some backbone, allowing other flavours to pop. Once I added the tea, the Cocchi rosa seemed to stand out and you could really notice the bitter cinchona bark of the Maidenii quinquina. Very quickly, this punch went from simple to superstar status.

Ingredients

  • 300 ml (10 fl oz) Cocchi Americano rosa vermouth
  • 300 ml (10 fl oz) Maidenii quinquina
  • 200 ml (7 fl oz) Melbourne Gin Company gin
  • 100 ml (3½ fl oz) St Germain
  • 200 ml (7 fl oz) Black Tea Syrup (recipe below)
  • 500 ml (17 fl oz) soda water (club soda)
  • 300 ml (10 fl oz) Prosecco
  • Punch ice
  • Marigold flowers, strawberries and mint sprigs, to garnish
  • Soft cheese and fresh baguettes, to serve (optional)

Black Tea Syrup:

  • 20 g (¾ oz) Darjeeling black tea leaves
  • 100 g (3½ oz) caster (superfine) sugar

Preparation

Black Tea Syrup:

Make the black tea syrup by combining the tea leaves with 400 ml (13 ½ fl oz) chilled, filtered water in a large bowl. Leave to macerate for 1 hour, stirring every 10 minutes.

Strain the liquid through a fine-mesh sieve, discarding the tea. Return the liquid to the bowl and add the sugar, stirring vigorously to dissolve. Pour the syrup into a sterilised glass bottle and seal tightly. Store in the refrigerator for up to 1 week.

Sherbet Punch:

Combine all the ingredients except the soda water, Prosecco and punch ice in a large chilled punch bowl. Pour in the soda water and Prosecco and top with a large piece of punch ice.

Garnish with marigold flowers, strawberries and mint sprigs, and serve some soft cheese and fresh baguettes alongside if desired. Serve in chilled punch glasses or wine glasses.


Excerpted The Book of Vermouth by Shaun Byrne and Gilles Lapalus. Recipes Copyright © 2018. Excerpted by permission of Quadrille. All rights reserved.

Servings: Makes 12 servings

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