Queen Charlotte Punch

Thaddeus Vogler, Bar Agricole | San Francisco

Thad Vogler of Bar Agricole leans on a base of red wine to maintain low ABV in this seasonal punch, to which he adds a double dose of citrus, housemade raspberry syrup and sparkling water.



  • 1 750ml bottle full-bodied, dry red wine
  • 5 ounces lemon juice
  • 5 ounces orange juice
  • 5 ounces raspberry gomme syrup (see Editor's Note)
  • 10 ounces soda water

  1. Add red wine to a punch bowl over ice.
  2. Separately, shake orange juice, lemon juice and raspberry gomme syrup and pour into the punch bowl.
  3. Top with soda water and stir.
Editor's Note

Raspberry Gomme Syrup:
Mix equal parts raspberries and sugar by weight. Macerate for one week in the refrigerator, mixing regularly. Strain through a chinois, boil the resulting liquid and skim the foam from the top. Add 30 percent water and sugar by volume.