recipe heading-plus-icon

    Ingredients
  • 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
steps
  1. Build all ingredients except for sparkling wine in punch bowl.
  2. Refrigerate for 24 hours before serving or chill with a block of ice in punch bowl.
  3. Add wine just before serving.
  • Recipe by Bar Manager and Mixologist Steva Casey of Satellite and Saturn in Birmingham, Alabama

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW