Recipe created for the Punch Brunch 2020 by Sabrine Dhaliwal, bar manager of Juke Fried Chicken in Vancouver.

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, Flapjack Punch and Morning Ritual.

• 1.5 oz Belvedere vodka
• 2 tsp fino sherry
• 2 tsp Aperol
• 0.5 oz mandarin oleo saccharum*
• 2 oz hibiscus tea
• 0.5 oz lemon juice
• 1 dash Bittered Sling Lem-Marrakech Bitters

Build cocktail in a rocks (Old Fashioned) glass or in a teacup, served over a large ice cube. Garnish with an edible flower. Serves 1.

*Note: To make the mandarin oleo saccharum, follow the instructions in our Home Bar story here, replacing part or all of the lemon peels with mandarin orange peels.