Douze points punch
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4–6
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.
