One cup of this punch and your shiest guest is sure to sparkle.
- 1 bottle (750ml) Portland Dry Gin 33
- 8 oz Cascadia American Bitter Liqueur
- 12 oz lemon juice
- 12 oz simple syrup
- 8 oz grapefruit juice
- 24 oz The Jasmine Pearl Ruby Nectar Tea, cold-brewed (recipe below)
- 16 oz sparkling wine
Combine all ingredients in a standard-sized punch bowl. Serve over ice in 4-6 oz cups. Makes 30+ servings.
Cold-Brewed Ruby Nectar Tea: Combine 3 tsp The Jasmine Pearl Ruby Nectar loose-leaf tea with 24 oz cool water. Place in the fridge overnight (10-14 hours). Strain off the liquid and add to a punch bowl or store in the fridge for up to three days.
Photo by @foodsocialpdx (photography by Jeremy Dunham; beverage styling by Stephen Thaxton).