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Spring House Punch





Yields
10 Servings



Prep Time
10 mins



Steep Time
8 hrs



Total Time
8 hrs 10 mins

This big-batch, lower-alcohol wine cocktail from Emily Salko, sommellier at one of Olympia Provisions’ restaurants in Portland, is light and floral. In camp, you can put it together using a large jar or camping growler (at least 96 oz., preferably wide-mouth, such as Yeti Rambler 1-gal. jug) or make it at home to tote in smaller jars in your cooler. And of course it’s an excellent option for backyard sipping, too. If available, citrusy Douglas fir tips add a spark of extra flavor.

Spring Punch




Thomas J. Story
 7 chamomile-blend tea bags*
 2 bottles (750 ml. each) dry rose wine
 1 cup plus 2 tbsp bittersweet vermouth such as Imbue
 ¾ cup orange liqueur such as Pierre Ferrand Dry Curacao
 ½ cup honey stirred with 1/4 cup hot water
 1 ½ cups grapefruit juice
 12 wide strips lemon zest (from 2 lemons)
 Foraged Douglas fir tips (optional)
1

In a large glass jar or camp growler, combine all ingredients except for lemon zest and fir tips and steep 8 to 12 hours at room temperature. Discard tea bags.

2

Fill glasses with ice. Wipe rim of each glass with lemon zest, then twist and squeeze zest and drop into glass. Pour or ladle punch into glasses and add a fir tip to each.

MAKE AHEAD: Complete step 1 and store chilled for up to 1 week.

*For exceptionally flavorful results, we like Steven Smith's Meadow chamomile blend ($15; smithtea.com).

Nutrition Facts

Serving Size 3/4 Cup

Servings 0

Amount Per Serving
Calories 194
% Daily Value *
Total Fat 0g

Saturated Fat 0g
Cholesterol 0mg
Sodium 137mg6%
Total Carbohydrate 25g9%

Dietary Fiber 0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.