This lip-smacking punch recipe by craft bartender Tom Richter yields approximately 25 drinks, so it can be made ahead of time and allow bar service to move faster.
Photography: Bryan Gardner
Source: Martha Stewart Weddings, August/December Fall 2015
- 2 bottles amontillado sherry
- 2 bottles Tomr's Tonic (200 ml)
- 10 ounces orgeat syrup
- 10 ounces lemon juice
- 20 ounces fruit puree, such as strawberry, cherry, and kiwi
- Berries and citrus slices, for garnish
Combine all ingredients in a punch bowl; keep chilled with one large chunk of ice and float fruit on top.
Serve over crushed ice.