Name: Herbaceous Vermouth Punch
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 cup (250 ml) water; 3/4 cup (180 ml) honey; 3 Empire or Cortland apples, unpeeled, cored and cubed; 3 thyme sprigs; 1 lemon, zest removed with a vegetable peeler; 3/4 cup (180 ml) lemon juice (about 5 lemons); 3/4 cup (180 ml) white cider vermouth; 3 cups (750 ml) sparkling wine, cold; 3 cups (750 ml) ice cubes; 2 thyme sprigs; 1 lemon, cut into thin slices

Preparation

Syrup
- In a pot, bring all of the ingredients to a boil. Simmer over medium heat for 8 minutes or until the apples are very tender.
- Strain through a sieve placed over a large measuring cup or bowl, pressing with the back of ladle to extract as much syrup as possible. Compost the residue. Cover and refrigerate for 1 hour or until the syrup has completely chilled. The syrup will keep for 1 month in an airtight container in the refrigerator.
Punch
- In a large pitcher, combine the lemon juice, vermouth and chilled syrup. Top off with the sparkling wine. Add the ice cubes and mix well. Garnish with the thyme sprigs and lemon slices.

Herbaceous Vermouth Punch

Categories

Ingredients

Syrup

Punch

Preparation

Syrup

Punch

Personal Note