| Portions |
|---|
| Serves about 10 cocktails |
Ingredients
- 10 oz Fino Sherry
- 5 oz Chilean pisco
- 1/2 oz absinthe
- 5 oz watermelon juice
- 5 oz Ultimate Grapefruit Cordial*
- 1 cup watermelon cubes
- 10 mint sprigs
- 15–20 leaves for the punchmint sprig tips for garnish
- 10 oz Cava
*Ultimate Grapefruit Cordial:
- Peel of 1 ruby red grapefruit, cut in 2-inch strips
- 1 3/4 cups white granulated sugar
- 3 whole cloves
- 4 allspice berries
- 1 1/4 cups ruby red grapefruit juice, from about 2 large grapefruits
- 1 tsp citric acid
Directions
- In a large punch bowl, at least 128 oz, combine all ingredients except the Cava and mint sprig tips.
- Stir to integrate and chill in the refrigerator until ready to serve.
- Before serving, pour in the Cava and give it a quick stir.
- Add a few giant ice cubes to maintain temperature.
- Ladle into small punch cups and garnish with mint sprig tips.
For the Ultimate Grapefruit Cordial:
- Combine grapefruit peels with sugar in a medium bowl. Lightly muddle to release oils. Set aside.
- In a medium saucepan, toast cloves and allspice on medium heat until fragrant, about 3–4 minutes.
- Slowly add grapefruit juice, then the sugar-peel mixture and citric acid.
- Simmer on medium-low, stirring often, until sugar dissolves, about 10–15 minutes.
- Cool, strain, bottle, and refrigerate for up to 3 months.