Christmas

Velour Parkour Punch

December 21, 2016
Photo by fiveandspice
Author Notes

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

  • Serves 8
Ingredients
  • 12 ounces Amontillado sherry
  • 6 ounces 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)
  • 12 ounces blood orange juice
  • 1 bottle of brut Cava
In This Recipe
Directions
  1. 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.

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Review
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.