The Summer Meadow Wine Punch
So here’s the first of our cocktails from Drinks Fusion, and it is the perfect summer wine punch for those sunny afternoons with friends and family. I’m thinking long lazy afternoons with great food (perhaps with the guys cooking on the BBQ) chatting with the girls and enjoying the sunshine, in fact with the May Bank Holiday almost upon us this is perfect timing!
So without further ado, here is the Summer Meadow Wine Punch… A blend of Ferdinand’s Saar Dry Gin and Dry Slate Riesling vermouth, a touch of English White Pinot Noir wine, Benedictine and Earl grey tea, sweetened with powdered sugar and wild nettle cordial then seasoned with wormwood, winerose and lavender bitters and served over nettle, fennel and cucumber-flower infused ice cubes.
How to make the Summer Meadow Wine Punch
Glass: Champagne coupe, large wine or a silver punch cup
Method: Multiply the ingredients in relation to the size of the punch bowl or pitcher, add large ice cubes to make sure the liquid stays cold and dilutes slowly over 10min.
You can then top up as you go and the dilution should help make all the flavours evolve.
Then use a ladle and serve the punch over the botanical infused ice cubes.
Ingredients: for a punch serving 25-30, based on a 5 litre punch bowl
- 500ml Ferdinand’s Saar Dry Gin
- 300ml Ferdinand’s Dry Slate Riesling vermouth
- 25ml Bäska Droppar (wormwood bitters from Sweden)
- 200ml Benedictine liqueur
- 750ml English Pinot Noir wine (or another floral white wine)
- 1,5 litre medium strength Earl Grey tea (needs to be cold)
- 300ml Wild Nettle cordial
- 25ml Ferdiand’s Rose Winerose and Lavender bitters
- 1.5 litres of large ice cubes
- Botanical infused ice cubes
Choose your favourite edible botanical and put it in an ice mould, 4,5 cm square is ideal.
To make the ice cubes shown, take filtered mineral water, (Volvic is perfect) and pour it over the botanical half the way up and put in to the freezer at just below zero so it takes time to freeze. This allows for the oxygen to escape which means less crystals in the ice cube and you can see more of the botanical.
After 8-10 hours, use the same water and top the mould up and leave to freeze solid over the next 12 hours. The result should be a clear ice cube where you can see the botanical, and as the ice dissolves in to the drink it should add a wonderful character from the botanical.
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Until next time,