So far, the Sparkling Ginger Daisy has proven to be one of the most popular drinks from the Spice & Ice book. I made it at the book launch party; I made a non-alcoholic version of it on TV; and it’s even going to be appearing in a major women’s magazine very shortly (shhh….more on that soon).
And now, it’s also avaiable writ large, in punch format, at the request of clever spirits rep MIchelle Ponto, for a holiday party. And why not? Punches are everywhere this season (thanks, Dave Wondrich!)
Hmmm. I can’t resist a challenge. It took just a couple of minutes with a measurement converter tool, and a tweak here and there. Voila!
Sparkling Ginger Daisy PUNCH!
Yield: enough for 8 guests. Double this recipe for 16 guests (or 8 hard-drinkin’ types)
1 cup Plymouth gin
1 cup Domaine de Canton
1 cup lemon juice
½ cup grenadine (or a little less – some people find the recipe as is a little too pink)
Approx. 2 cups Brut Champagne, Prosecco, or other sparkling wine.
In a large punchbowl, stir together gin, ginger liqueur, lemon juice, and grenadine. Add large chunks of ice to keep everything chilled (such as frozen in a round Bundt pan). Add the sparkling wine, and stir again.
Serve with a ladle, and consider keeping a bowl of maraschino cherries next to the punchbowl for guests to garnish their own drinks.