Make your next party special with this refreshing Mezcal Royale Punch, a delicious mix of smoky liquor, fresh lime, and bubbly wine.

​Ingredients

​• 8 limes

• ¾ cup granulated sugar
• 1 ½ cups (12 oz) blanc vermouth
• ¾ cup (6 oz) mezcal
• ¾ cup (6 oz) Cognac or brandy
• 3 cups (24 oz) club soda
• 1 (750 ml) bottle cold, dry sparkling red wine (such as Lambrusco or a sparkling rosé)

​Instructions
​Peel 4 of the limes and place the peels into a medium bowl or jar. (Reserve the naked limes for juicing). Add the sugar and work it into the peels using a muddler or the end of a rolling pin until the sugar starts to look wet and the peels turn slightly translucent (about 2 minutes). Set aside at room temperature for at least 2 hours, or overnight, to draw out the citrus oils.

​Juice the reserved limes, plus any additional limes needed to yield exactly ¾ cup of fresh juice. Pour the juice into the lime-peel sugar mixture. Stir or shake well until all the sugar dissolves completely. Strain through a fine-mesh strainer into a large container, pressing on the solids to extract all flavour.

​Add the blanc vermouth, mezcal, Cognac, and 2 cups of cold water to the strained lime syrup; stir well. Pour the mixture into resealable jars or bottles, cover, and refrigerate for at least 1 hour (or up to 24 hours).

​Right before serving, pour the chilled mixture into a large punch bowl. Gently stir in the club soda. Fill small punch glasses with ice, ladle in the punch, and top each glass with a splash of the sparkling red wine and a fresh lime slice.

​Tips
Punch goes warm quickly in massive tumblers. Serve this in small punch glasses, tea cups, or small ceramics so your guests finish it while it’s still perfectly cold and effervescent.

Dry Lambrusco adds a stunning ruby hue. If you can’t find it, a crisp sparkling rosé or dry Cava/Champagne works beautifully, though white sparkling wine will change the final colour.