The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Corrida Punch


2 750 ml bottles Lustau fino sherry

1 cup Bristow Gin

4 cups Velvet Falernum

3 cups water

1 bottle sparkling wine

Lemon peel and cloves for garnish


Build all ingredients except for sparkling wine in punch bowl. Refrigerate for 24 hours before serving or chill with a block of ice in punch bowl. Add wine just before serving.