“When I first wrote this recipe, I thought it lacked something. Enter one of my favourite cocktail ingredients: tea,” says Byrne. “When used correctly, tea can bring amazing subtlety to cocktails and punch; it gives them some backbone, allowing other flavours to pop. Once I added the tea, the Cocchi rosa stood out and you could really notice the bitter cinchona bark of the La Tonique quinquina. Very quickly, this punch went to superstar status.”
300 ml Cocchi Americano rosa vermouth 300 ml Maidenii La Tonique quinquina 200 ml Melbourne Gin Company gin 100 ml St Germain liqueur 200 ml black tea syrup
(see recipe below) 500 ml (2 cups) soda water 300 ml prosecco
Large block of ice, to serve Marigolds and other edible flowers (optional; see note), mint sprigs and strawberries, to garnish 1 Combine ingredients except soda water, prosecco and ice in a large chilled punch bowl, then pour in soda water and prosecco and top with ice.
2 Garnish with flowers, mint and strawberries and serve in chilled punch or wine glasses.
Note Edible flowers are available from David Jones food halls and select grocers.