Serves 10 to 14

Serving vessel: Extra-large punch bowl with mega ice or 6 to 8 large-format

ice cubes

Glassware: Double rocks

Ice: Cubed

Garnish: 15 lemon wheels

  • 1 (750 ml) bottle dry sparkling wine, chilled

    Drink Lightly Book Cover Drink Lightly Natasha David
  • 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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