Sunset’s Spring Punch

Photo: Jeffery Cross; Styling: Randy Mon

3 lemons (Meyer if possible), thinly sliced

1 cup sliced strawberries

1 cup lemon juice

1 cup packed light brown sugar

1 medium pineapple, peeled, cored, and cubed (or 1 quart precut pineapple)

4 cups cooled jasmine green tea

1 bottle St. Germain elderflower liqueur

1 bottle Zaya or other aged rum

3 bottles brut sparkling wine, chilled

Step 1

Mix all ingredients except sparkling wine in a punch bowl and chill; add wine just before serving.

Step 2

Tip: Your punch needs ice. To make a pretty block, freeze sliced lemons, strawberries, and water in Tupperware.