Recipe courtesy Masa Urushido and Maxime Belfand, head bartenders, Saxon + Parole, New York City
Adapted from a recipe by famed London mixologist Dick Bradsell, this bubbly single-portion punch can easily be scaled up in a punch bowl to serve larger groups. Saxon + Parole chills its punch with black raspberry-studded ice cubes.
- ¾ ounce vodka
- ½ ounce lemon juice
- ½ ounce simple syrup
- ¼ ounce créme de cassis (black currant liqueur)
- Dry sparkling wine
- Edible pansy flower, for garnish (optional)
In a punch glass, combine all ingredients except garnish over 2 ice cubes.