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Garden Party Super Punch

Overhead shot of a bowl of orange punch being served on a blue checkered tablecloth.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca

Making cocktails one at a time for guests isn’t our idea of a party, but luckily, this batched drink excels at serving a crowd. It features John deBary’s Super Summer Fruit Syrup, a bright and glorious combination of peak summer peaches and mangoes infused with chamomile, ginger, and turmeric. Added to tequila, chilled green tea, and sparkling wine, it becomes the distilled essence of summer. Make the fruit syrup the day before you plan to serve it and keep the remaining mixers cold until ready to serve. We like a punch that doesn’t overdo it on the booze, but you can certainly increase the tequila to 2 cups if you like.

For more ways to use deBary’s fruit syrup, try this Summery Sour or Peach and Mango Spritzer. 

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What you’ll need

Recipe information

  • Yield

    6–8 servings

Ingredients

1 750-ml bottle chilled sparkling wine (such as Crémant d’Alsace)
1½ cups reposado tequila
1½ cups chilled brewed green tea
1½ cups chilled sparkling water
1½ cups Super Summer Fruit Syrup 
½ cup fresh lime and/or lemon juice
Mango, peach, lime, and/or lemon slices (for serving)

Preparation

  1. Step 1

    Stir sparkling wine, tequila, green tea, sparkling water, syrup, lime juice, and 4 cups ice (preferably large cubes) in a large punch bowl to combine. Add fruit slices as desired.

    Step 2

    Ladle into old-fashioned glasses to serve.

TagsBeveragesCold DrinkCocktailAlcoholPunchTequilaChampagneSparkling WineWineGreen TeaTeaChamomile TeaMangoStone FruitFruitPeachSummerBon Appétit

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