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Joy Richard originally made this punch for a summertime meeting of LUPEC (Ladies United for the Preservation of Endangered Cocktails), but it can easilly be enjoyed all year-round.
1 bottle (750 ml.) sparkling wine
4 oz. rye whiskey (Richard uses Old Overholt)
2 oz. fresh lemon juice
2 oz. simple syrup
4 oz. strawberry syrup (see below)
Ice ring (freeze ice in a bundt or ring pan)
Tools: punch bowl, spoon, ladle
Glass: individual punch cups
Garnish: strawberries used to make the syrup
Combine lemon juice and simple syrup in the bottom of a punch bowl with spoon. Add wine, rye and strawberry syrup. Place ice ring in the punch bowl. Using ladle, circulate punch over ice ring to chill and mix. Add strawberries used to make strawberry syrup and ladle into cups.
To make strawberry syrup, cut 1 cup of strawberries into quarters and place in a heat-proof bowl. In a saucepan, combine 1 cup of sugar with 1 cup of water. Heat and stir until sugar is dissolved. Pour hot syrup over strawberries and let sit for 6 hours, stirring occasionally. Strain out strawberries, and set aside. Strawberry syrup may be refrigerated in an airtight container for up to 1 week.
Joy Richard, Tremont 647, Boston
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For another cocktail recipe from Joy Richard, check out the July/August 2009 issue.
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