RECIPE: SUMMER MEADOW WINE PUNCH
The sun is (sort of) shining and summer is on it’s way, so we’ve got garden parties on the brain! When you’re entertaining in the garden, there’s nothing worse than having to duck inside every 5 minutes to fetch yet another bottle of your ice-cold tipple of choice, so a large bowl of punch is the perfect solution for the fuss-free hostess!
If, like me, you’re a bit of a gin fiend you’ll love this summer meadow wine punch recipe created by Drinks Fusion and photographed by Amanda Karen. A blend of Ferdinand’s Saar Dry Gin and Dry Slate Riesling vermouth, a touch of English White Pinot Noir wine, Benedictine and Earl grey tea, sweetened with powdered sugar and seasoned with wormwood, winerose and lavender bitters and wild nettle cordial, this botanicals-infused recipe doesn’t just taste of a summer meadow, but it looks as pretty as one too!
YOU WILL NEED
(makes 5 litres or 25-30 servings)
- 500ml Ferdinand’s Saar Dry Gin
- 300ml Ferdinand’s Dry Slate Riesling Vermouth
- 25ml Bäska Droppar (wormwood bitters from Sweden)
- 200ml Benedictine liqueur
- 750ml English Pinot Noir wine (or another floral white wine)
- 1.5 litre chilled medium strength Earl Grey tea
- 300ml Wild Nettle cordial
- 25ml Ferdiand’s Rose Winerose and Lavender bitters
- 1.5 litres of large ice cubes
Glass: Champagne coupe, large wine or a silver punch cup
Multiply the ingredients in relation to the size of the punch bowl or pitcher, add large ice cubes to make sure the liquid stays cold and dilutes slowly over 10min.
You can then top up as you go and the dilution should help all the flavours evolve.
Then use a ladle and serve the punch over the botanical infused ice cubes.
TO MAKE BOTANICAL INFUSED ICE CUBES
Choose your favourite edible botanical and put it in an ice mould, 4.5 cm square is ideal.
Take mineral water, Volvic is perfect, and pour it over the botanical half the way up and put in to the freezer at just below zero so it takes time to freeze. This allows for the oxygen to escape which means less crystals in the ice cube and you can see more of the botanical
After 8-10 hours, use the same water and top the mould up and leave to freeze solid over the next 12 hours. The result should be a clear ice cube where you can see the botanical, and as the ice dissolves in to the drink it should add a wonderful character from the botanical.
Amanda Karen Photography