Prep 10 mins
Cook 0 mins
Using only ingredients available in most supermarkets, t his sweet-tart punch is an inspired way to get around the so-called Blue Laws restricting the Sunday sale of hard alcohol in states such Texas. Jason Stevens of Austin's Bar Congress likes to make it in big batches for brunch. "It's a slow sipper," he says. "It goes along with the Texas tradition of sitting on a porch all afternoon long and chatting with friends." If desired, you can make ice cubes with freshly steeped and cooled ginger tea. Pair it with prosciutto-wrapped cantaloupe slices. "They're a delicious play of savory and sweet that's only heightened by the cocktail's effervescence," says Stevens.
- 1 pint blueberries
- 1 (750 ml) bottlepeche lambic beer (try Lindemans or substitute framboise lambic)
- 1 (750 ml) bottledry prosecco
- 10 dashes Angostura bitters
- 1 cup seltzer water
- 1⁄2 cup honey syrup (mix 2 parts honey with 1 part hot water)
- 1⁄2 cup fresh lemon juice
- 4 peaches, thinly sliced
- 4 lemons, sliced into wheels (optional)
- In a large bowl or pitcher, gently press the blueberries until they split. Add lambic beer, prosecco, bitters, and seltzer. Add honey syrup and lemon juice slowly, adjusting the amount to your desired sweetness or tartness. Add peaches and lemons. Serve in small ice-filled cups, making sure that each serving is allotted some of the fruit.