Douze points punch
This easy white wine and gin punch is just the thing to get the music flowing at your Eurovision party. It's very easy to throw together, with just a little advance prep. Boom bang-a-bang!
By Miriam Nice
Ingredients
- 50g/1¾oz golden caster sugar
- 1 tsp caraway seeds
- 100ml/3½fl oz gin
- 1 pear, cored and sliced
- 325ml/11½fl oz sparkling white wine
- 400ml/14fl oz cloudy apple juice
- 50ml/2fl oz white vermouth
- few handfuls ice, plus extra to serve
- 1 small orange, thinly sliced
- 2 dill sprigs, roughly torn (optional)
- edible gold leaf or edible glitter, to decorate (optional)
Method
Place the caster sugar, caraway seeds and 100ml/3½fl oz water in a saucepan. Cook over a medium heat until simmering and the sugar has dissolved. Leave to cool then strain into a large punch bowl.
Add the remaining ingredients to the punch bowl and stir gently to combine. Serve the punch in ice-filled tumblers. Decorate with edible gold leaf if preferred.
Recipe Tips
To make this drink non-alcoholic, use a 0% gin drink to capture the complex notes of juniper, spice and citrus and combine with a good non-alcoholic sparkling wine. Omit the vermouth.
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