PUNCH | Brooklyn, NY

Channeling—or amplifying, rather—the easygoing fruitiness of village-level Beaujolais, this red-wine based answer to frosé combines red wine, raspberry gomme syrup from Small Hand Foods, bitter Campari for dimension, a splash lemon juice and crushed ice.


Serving: 1

  • 2 ounces Beaujolais
  • 1 ounce raspberry gomme syrup, preferably Small Hand Foods
  • 3/4 ounce Campari
  • 1/2 ounce lemon juice
  • 1 cup crushed ice

Garnish: raspberry, lemon wheel

  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Pour into a rocks glass.
  4. Garnish with a raspberry and a lemon wheel.