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Dear Rose

1 batch

Mimi Burnham, Bartender, Monk McGinn’s Upstairs Lounge, New York, N.Y.

6 oz. St. Germain Elderflower Liqueur
12 oz. clear Rum
16 oz. The Perfect Purée Prickly Pear Puree, thawed
32 oz. rose hip tea
1 bottle dry sparkling wine
12 oz. ginger beer (not ginger ale)
4 oz. simple syrup
4 oz. fresh lemon juice
4 oz. fresh grapefruit juice
Method:
Combine all ingredients except the sparkling wine and refrigerate for at least 2+ hours. This can be made the night before your party and left in the fridge overnight. Gently shake your punch, and fill your bowl half way. Add 1/2 bottle of dry sparkling wine and a few large ice blocks/cubes. Serve using a ladle, no ice necessary. Refill your punch bowl, using the second half of the sparkling wine when the first round is depleted. Garnish in the punch bowl: fresh cranberries, lemon wheels and rosemary sprigs.