For this tart, refreshing punch, Sean Woods makes his own grenadine and steeps it with hops. “I love the incredibly floral flavor and bitter quality of hops,” he says. Fresh hops are available at home-brew stores and some farmers’ markets.
Slideshow: Party Punches
In a saucepan, simmer the grenadine, hops and salt over moderate heat for 8 minutes. Let cool to room temperature, about 1 hour. Transfer to a jar and let steep in the refrigerator for 2 days. Strain into a jar and add the rose water; pinch the orange twists over the hopped grenadine and discard them. Stir, then refrigerate until ready to use.
Step 2 Make the punch
In a punch bowl, combine 8 1/2 ounces of the hopped grenadine with the Aperol, rye and lemon juice and stir well. Refrigerate until chilled, about 2 hours. Fill the bowl with ice, stir in the sparkling wine and ladle into chilled, ice-filled rocks glasses.
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