The name is my husband's fault. He came up with it and it stuck. Anyway, this holiday punch uses flavorful low-proof ingredients—kind of inspired by a spritz—in order to make a punch that is sophisticated, but that you can also drink with impunity. —fiveandspice
Cappalletti (if you can't find it, you can use another bittersweet red aperitif like Aperol, or even a rich but bitter sweet vermouth, like Carpano)
blood orange juice
bottle of brut Cava
In This Recipe
In a punch bowl or large pitcher, combine the sherry, Cappelletti, and blood orange juice. Add ice and top with the Cava. Garnish with orange wheels, if desired.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.