This cooler-weather fall punch from beverage manager Amanda Britton of Charlotte’s Lincoln Street Kitchen and Cocktails and the Green Room is perfect for a fall gathering with friends and family. Smoky mezcal, paired with a hint of herb-ridden absinthe, blends with flavors of fruity grapefruit, lime, and sparking water, giving this flavor-packed punch some sparkle!
Serves 16 to 20
750 milliliters Montelobos mezcal
2 ounces absinthe
4 ounces Homemade Orgeat
16 ounces grapefruit juice
2 ounces simple syrup
8 ounces lime juice
20 ounces Topo Chico sparkling water
Garnish: Grapefruit wheels, star anise
- Add all ingredients except Topo Chico and garnishes to a punch bowl or serving vessel with a large-format ice cube. (Pro tip: Use a loaf pan or bowl to freeze water into a punch block.)
- Top with sparkling water and garnish with grapefruit wheels and star anise.
- Serve in a punch cup or rocks glass.
Recipe ByAmanda Britton of Lincoln Street Kitchen and Cocktails and the Green Room in Charlotte