Sher­bet Punch


Gourmet Traveller (Australia) - - Food -

“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.

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