Under Wraps: A pitcher sitting on a table with an orange colored punch topped with grapefruit slices. Mini glasses for pouring sit in front of the pitcher.
Image by Peter Taylor

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! 

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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
  1. 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.)
  2. Top with sparkling water and garnish with grapefruit wheels and star anise.
  3. Serve in a punch cup or rocks glass.
  • Recipe By
    Amanda Britton of Lincoln Street Kitchen and Cocktails and the Green Room in Charlotte
  • Contributing City

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