Courtesy David Gallardo, bar manager, Lolo, San Francisco
For his company holiday party, Gallardo made a delicious punch with “this fruity, slightly over-sweet flavor that always reminds me of Christmas time.” Though Lolo specializes in mezcal, this punch relies on vermouth and Prosecco. “It’s a low-alcohol content punch, so the party can last longer without having to deal with drunks after two hours,” says Gallardo with a laugh.
- 1½ cups dry vermouth, like Lo-Fi
- ¾ cup Campari
- ¾ cup fresh-squeezed lemon juice
- ¾ cup rich syrup (use 2 parts sugar to 1 part water)
- ¾ teaspoon salt
- 2¼ cups Prosecco
- Lemon wheels, for garnish
Several hours before making the punch, freeze water in a loaf pan, adding lemon wheels, if desired.
In a punch bowl, combine all ingredients except Prosecco and garnish. Stir until blended. Just before serving, pour the Prosecco into the bowl, and stir gently. Add ice block, and garnish with lemon wheels. Serves 5–6.