Serves 10 to 14
Serving vessel: Extra-large punch bowl with mega ice or 6 to 8 large-format
Glassware: Double rocks
Garnish: 15 lemon wheels
1 (750 ml) bottle dry sparkling wine, chilled
1 (750 ml) bottle Thai Basil Blanc Vermouth, chilled
1 (750 ml) bottle manzanilla sherry, chilled
750 ml fresh watermelon juice
In an extra-large punch bowl over a mega ice block, combine the sparkling wine, basil-infused vermouth, manzanilla sherry, and watermelon juice. Stir to incorporate all ingredients. Garnish with lemon wheels.
Thai Basil Blanc Vermouth
100 grams fresh Thai basil leaves, stems removed
1bottle Dolin Blanc Vermouth
At the bottom of a large container, lightly muddle the basil leaves, making sure to bruise them only slightly to release their oils. Add the blanc vermouth. Let sit for 30 minutes. Strain through a chinois. Rebottle and store in fridge for up to 2 weeks.
Reprinted with permission from Drink Lightly. Copyright © 2022 by Natasha David. Photographs copyright © 2022 Kristin Teig. Illustrations copyright © Andrés Yeah. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
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