“It’s kind of like a peace offering between the Martini drinker and the Sour drinker, brought together by the harmony of a big bowl of booze,” writes Natasha David of this large-format punch.
No Bad Days
Natasha David | New York
Ingredients
Servings: 10 to 14
- 1 750ml bottle dry sparkling wine, chilled
- 1 750ml bottle Thai basil blanc vermouth, chilled (see Editor’s Note)
- 1 750ml bottle manzanilla sherry, chilled
- 750ml bottle fresh watermelon juice
Garnish: 15 lemon wheels
Directions
- In an extra-large punch bowl over a mega ice block, add all ingredients.
- Stir to incorporate all ingredients.
- Garnish with lemon wheels.
Editor's Note
Thai Basil Blanc Vermouth
100 grams fresh Thai basil leaves, stems removed
1 750ml bottle Dolin Blanc Vermouth
At the bottom of a large container, lightly muddle the basil leaves, making sure to bruise them only slightly to release their oils. Add the blanc vermouth. Let sit for 30 minutes. Strain through a chinois. Rebottle and store in the fridge for up to 2 weeks.