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  • 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
  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

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