Rosa’s Punch

Jessica Blaine Smith photo courtesy of Vela


1.25 cups sugar, plus additional if needed

2 cups water

3 cups (750 mL bottle) Malfy Rosa

3 cups (750 mL bottle) Cocchi Rosa

2 cups lemon juice

3 cups fresh grapefruit juice

2 star anise

2 sticks cinnamon

One lemon, cut into wheels

Garnish: rose petals and your favourite sparkling rosé


Mix sugar and water together until dissolved. Add all ingredients (except garnish) into a large vessel and let sit overnight in the fridge. Taste and add sugar if needed. Serve over ice in a stemmed glass; top with sparkling rosé and garnish with rose petals. Serves a crowd.

—by Robin Goodfellow, Vela

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