Sparkling Punch
A bright, effervescent punch of sparkling Shiraz, lemon and elderflower, kissed with cherry-wood smoke and finished with sugared mint.
Ingredients
| 15 | mint sprigs | |
| 1 oz | 28 g | pasteurized egg white, lightly beaten |
| 1 cup | 240 ml | superfine sugar |
| 3/4 cup | 180 ml | fresh lemon juice (about 6 lemons) |
| 2 bottles | sparkling Shiraz | |
| 3 liters | club soda | |
| 1 1/2 cups | 360 ml | St. Germain elderflower liqueur |
| — | cherry wood chips |
Instructions
- Brush the mint with egg white, sprinkle with 1/4 cup of the sugar and let dry on a wire rack. Mix the lemon juice and remaining sugar in a large punch bowl, stirring until the sugar dissolves.
- Insert the smoking gun hose (cherry wood chips recommended) and smoke the cocktail, then let the smoke immerse the drink for a minute or two.
- Add the sparkling Shiraz, club soda and elderflower liqueur. Serve over ice and garnish with the sugared mint sprigs.