Bergamot-Rosa Punch
Kelly AllenEarl grey-infused Cocchi Rosa brings tannin and aromatics to an otherwise classically bittersweet aperitif. This recipe makes a single serving, but it's easy to batch for a crowd. Simply multiply the ingredients by however many servings you like, mix everything together, and serve the final creation in a large pitcher.
Ingredients
- 2 oz earl grey-infused Cocchi Rosa Americano (recipe below)
- 1 oz Tequila Joven
- 1 oz Noble Verjus of Pinot Noir
- 1 dash Bittermens Hopped Grapefruit Bitters
- Soda water
- lemon rind, as garnish
Preparation
- Prepare the earl grey-infused Cocchi: Combine 8 oz Cocchi Rosa with 1 tbsp earl grey tea in a sealed glass container. Allow to infused for 8 hours or overnight. Strain and store the finished infused Cocchi in a sealed container in the refrigerator.
- In a shaker over ice, combine the infused Cocchi, tequila, verjus, and bitters. Stir until well-chilled.
- Strain into a flute glass and top with soda water. Garnish with the lemon rind.
