Try this cheeky punch recipe to tantalise your tastebuds and get you in the summer spirit! This recipe makes an extra-large quantity so it is ideal for an alfresco party with the scent of thyme to transport you to a village nestled away on a hilltop in Tuscany. You’ll need a 3.5-litre/scant 4 quart capacity punch bowl or drinks dispenser to serve.
4 sprigs of fresh thyme, plus extra to garnish
1 x 750-ml/25-oz. bottle Aperol, well chilled
1 x 750-ml/25-oz. bottle dry white vermouth, well chilled (I like to use Lillet)
1 litre/4 cups fresh pink or white grapefruit juice
1 x 750-ml/25-oz. bottle juicy, sparkling rosé, well chilled (a Cava Rosada or rosé Prosecco both work well here)
slices of pink grapefruit, to garnish
ice cubes
serves 20
Combine the thyme sprigs, Aperol, vermouth and grapefruit juice in a jug/pitcher and chill for at least 2 hours.
Pour into a large punch bowl, add the sparkling rosé and plenty of ice cubes. Add a few ice cubes and a slice of grapefruit to each serving glass. Small wine glasses or tumblers can be used.
Pour in the punch and add a sprig of fresh thyme to each serving to garnish. Serve at once.
This recipe is from Rosé Cocktails by Julia Charles, photography by Alex Luck © Ryland Peters & Small