“Especially for a group, I find that vodka makes a great base spirit for punch—it showcases everything you add to it,” says Nashville bartender Hayley Teague. That’s especially true for the Nardini Mandorla, which is an Italian, grappa-based nod to maraschino liqueur. “It has this intense, almost funky flavor that comes from an infusion of almond oil.” At the restaurant Hathorne, Teague softens Nardini Mandorla with St-Germain elderflower liqueur. Come fill a glass and sip on spring flavors with this large-format vodka punch.
16 ounces Cathead Honeysuckle vodka
6 ounces St-Germain
4 ounces Nardini Mandorla
6 ounces lemon juice
3 (2×2) ice cubes
Garnish: Flower petals and nasturtium leaves
Combine all ingredients in a punch bowl and stir to combine. Garnish with flower petals and nasturtium leaves.
Recipe ByHayley Teague of Hathorne in Nashville