Serves 10 to 14

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

Glassware: Double rocks

Drink Lightly Natasha David

Ice: Cubed

Garnish: 15 lemon wheels

INGREDIENTS

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

• 1 (750 ml) bottle Thai Basil Blanc Vermouth (see below), chilled

• 1 (750 ml) bottle manzanilla sherry, chilled

• 750 ml fresh watermelon juice

DIRECTIONS

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

INGREDIENTS

• 100 grams fresh Thai basil leaves, stems removed

• 1bottle Dolin Blanc Vermouth

DIRECTIONS

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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