Spring House Punch
Thomas J. Story
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.
How to Make It
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).
Ingredients
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)
Directions
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).
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