recipe
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
Ingredients
steps
- 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.
Date Published: 01.01.70
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- Recipe by Bar Manager and Mixologist Steva Casey of Satellite and Saturn in Birmingham, Alabama