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.
- Recipe by Bar Manager and Mixologist Steva Casey of Satellite and Saturn in Birmingham, Alabama