Brunch Punch
Bernardus Lodge, Carmel Valley
Befitting one of Monterey Bay’s most elegant resorts, this autumn punch from mixologist Colleen Kelly combines spiced pears, tangy cranberry juice and a dash of bubbles.
Ingredients:
2 ounces Gin
½ ounce Spiced Pear Liqueur
2 ounces cranberry juice
1 ounce freshly squeezed lime juice
Prosecco
Orange slices, for garnish
Lime slices, for garnish
Rose petals, for garnish
Fresh mint, for garnish
Directions:
Combine gin, spiced pear liqueur, cranberry juice and lime juice in a cocktail shaker. Shake well and pour into a Bordeaux wine glass over generous ice and top off with prosecco. Garnish with slices of orange and lime, rose petals and mint.
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