Rose water is sold at some groceries, specialty foods stores, and Middle Eastern markets. The light musky flavor of the rose water will be cut right through by the fresh lime juice and sweet green tea. SERVES 8
2 6-ounce baskets fresh raspberries (or 12 ounces frozen, thawed)
½ cup sugar
2 cups brewed green tea, chilled
⅔ cup fresh lime juice
½ to 1 cup gin, to taste
¼ teaspoon rose water
1½ cups chilled sparkling water
1 Raspberry Ice Mold (see below)
Unsprayed red and pink rose petals (optional, for garnish)
Ice cubes
1 Thoroughly mash the berries and sugar in a small bowl. Let stand for 30 minutes.
2 Strain the berries through a sieve set over a large bowl, pressing firmly on the fruit with a rubber spatula. Discard the seeds and mix the tea, lime juice, ½ cup gin, and rose water into the strained berry puree. Stir in the sparkling water and taste, adding up to ½ cup more gin if a stronger flavor is desired. Gently place the ice mold in a punch bowl, with the top side facing up. Pour the punch over the mold. Scatter rose petals over the punch, if desired.
3 Fill 8 cups with ice, and ladle the punch over the ice.
Fill a small mold with water to 2 inches from the top. Add 4 to 6 ounces raspberries (the berries will float). Freeze overnight or wrap the frozen mold tightly in plastic wrap and freeze for up to 1 month. To release, turn the mold upside down and place the bowl under running water until the ice releases.
This tart and floral drink features a simple syrup made with fragrant rose geranium leaves. You can find the plants at nursery stores and some farmer’s markets. SERVES 4
¾ cup silver tequila made with 100% agave
⅓ cup fresh lime juice, or more to taste
¾ cup chilled sparkling water
Ice cubes
4 well-rinsed rose geranium leaves (optional, for garnish)
4 lime wedges (optional, for garnish)
1 Mix the syrup, tequila, and the ⅓ cup of lime juice in a large glass measuring cup. Mix in the sparkling water. Taste, adding more lime juice if desired.
2 Fill 4 small glasses with ice. Pour the punch over the ice. Tuck a rose geranium leaf into each glass and garnish with a lime wedge, if desired, and serve.
Vary the flavor of this drink using your favorite robustly flavored black tea, such as Earl Grey or English Breakfast. This is the type of punch you can make in a large batch to enjoy throughout the weekend. SERVES 12
5 strongly flavored tea bags, such as Earl Grey
1½ cups sugar
2¼ cups fresh lemon juice
2¼ cups vodka
2 lemons, sliced into rounds, seeds removed, plus additional slices for garnish
Ice cubes
1 Bring 8 cups water to a boil in a large saucepan. Add the tea bags and remove the saucepan from the heat. Let the tea cool completely, then discard the tea bags. Mix the sugar into the tea; stir to dissolve. Mix in the lemon juice and vodka.
2 Pour the punch into a large pitcher or beverage container with a spigot; add the lemon slices. Refrigerate until cold, at least 2 hours and up to 8 hours.
3 Remove the punch from the refrigerator and add the ice. Fill 12 glasses with punch, garnish with additional lemon slices, and serve.
A lovely combination of sherry and apricot (hence the portmanteau name), this would be a lovely addition to an afternoon tea—the perfect pairing to cucumber sandwiches, scones with whipped cream, and mini tartlets. SERVES 8
2 cups chilled apricot nectar
2 cups medium-dry sherry (such as Dry Sack)
6 tablespoons apricot or peach liqueur
3 tablespoons Amaretto liqueur
Pinch of ground cardamom
8 Flower Ice Cubes (see below) or regular ice cubes
1 Combine the apricot nectar, sherry, apricot liqueur, Amaretto, and cardamom in a pitcher and stir to combine. Refrigerate for 1 hour.
2 Place an ice cube in each of 8 sherry glasses. Pour the punch over the ice and serve.
Place 1 nonpoisonous flower (such as lavender or pansy) in each empty square of an ice cube tray. Add water to cover the flowers and freeze overnight.
Meyer lemons, noted for their unique fragrance, are thought to be a cross between a lemon and a mandarin orange. With lavender and fresh strawberries, this is a lovely afternoon drink. SERVES 4
12 large ripe strawberries, hulled
4 2-inch-long Meyer lemon peel strips
⅔ cup fresh Meyer lemon juice
½ cup vodka
1 cup chilled sparkling water
Ice cubes
Fresh lavender sprigs (optional, for garnish)
1 Using a muddler or the handle of a wooden spoon, muddle the strawberries and lemon peels in a medium bowl. Pour in the lemon juice, vodka, and lavender syrup. Refrigerate for 1 hour to allow the flavors to develop.
2 Mix the sparkling water into the punch. Fill 4 glasses with ice. Ladle the punch mixture over the ice. Garnish with fresh lavender sprigs, if desired.
These flavors are decadent—the floral St-Germain, the slightly bitter but juicy Campari—that you’ll forget how good pink grapefruit and pomegranate are for you. SERVES 12 TO 16
4 cups chilled fresh pink grapefruit juice
2 cups vodka
1 cup chilled 100% pomegranate juice (such as Pom)
½ cup St-Germain elderflower liqueur
⅓ cup Campari
2 cups chilled brut champagne or sparkling wine
1 Grapefruit-Pomegranate Ice Mold (see below)
Ice cubes
1 Mix the pink grapefruit juice, vodka, pomegranate juice, St-Germain, and Campari in a large punch bowl. Stir in the champagne.
2 Gently lower the ice mold into a large punch bowl, top side facing up. Fill the punch cups with ice. Ladle the punch over the ice into the cups.
Fill a mold with water to 2 inches from the top. Add slices of pink grapefruit, whole sections of pomegranate with the seeds still attached, and nonpoisonous leaves from citrus trees (the fruit and leaves will float). Freeze overnight; the frozen mold will keep for up to 2 weeks if wrapped in plastic. To release, turn the mold upside down under running water.
