Photo: Jeffery Cross; Styling: Randy Mon
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3 lemons (Meyer if possible), thinly sliced
1 cup sliced strawberries
1 cup lemon juice
1 cup packed light brown sugar
1 medium pineapple, peeled, cored, and cubed (or 1 quart precut pineapple)
4 cups cooled jasmine green tea
1 bottle St. Germain elderflower liqueur
1 bottle Zaya or other aged rum
3 bottles brut sparkling wine, chilled
Mix all ingredients except sparkling wine in a punch bowl and chill; add wine just before serving.
Tip: Your punch needs ice. To make a pretty block, freeze sliced lemons, strawberries, and water in Tupperware.