See Way Punch

Caitlin Laman | Chicago

In this low-proof punch, Caitlin Laman hews closely to the traditional five-ingredient punch formula, but trades the spirit for a mix of manzanilla sherry and red vermouth for a slightly spiced recipe that’s festively topped with a splash of Cava.


Serving: 1

  • 1 1/2 ounces manzanilla sherry, preferably La Guita
  • 3/4 ounce sweet vermouth
  • 1 1/2 ounces Hibiscus-Lemongrass Tea (see Editor's Note)
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup
  • Cava, to top

Garnish: lemon grass and lemon wheel.

  1. Shake all ingredients with ice.
  2. Strain into a Collins glass.
  3. Add ice and top with Cava and garnish with lemon grass and a lemon wheel.
Editor's Note

Large Batch Variation:
Serves 25
2 1/2 cups manzanilla sherry
1 1/4 cups sweet vermouth
2 1/2 cups hibiscus-lemongrass tea
3 ounces lemon juice
1 2/3 cups white sugar
Cava, to top (approximately 2/3 of a bottle)

Hibiscus-Lemongrass Tea:
Steep two handfuls of dried hibiscus flowers with 6 bags of lemongrass tea in one quart of water for 30 minutes. Strain.