This low alcohol punch has rich, sophisticated flavors inspired by fall. It will go fast, so you may want to double or triple the batch.
2 oz fresh lemon juice
2 oz fresh orange juice
2 oz turbinado or raw sugar syrup*
4 oz sweet vermouth
8 oz double strength black tea** (such as English Breakfast)
8 oz fresh apple cider
1 (750-ml) bottle sparkling wine (such as brut Cava)
1 - 1.5 oz The Bitter Housewife Aromatic Bitters
The night before fill a medium-large size mixing bowl with water to freeze for a large ice cube for the punch. Make sure whatever you use will make a cube that fits in your punch bowl. You can also use a bundt pan if you have one. Additionally feel free to add slices of orange or apple, or even cinnamon sticks to the water before you freeze to make it more decorative. If you don't have a punch bowl, this can easily be served in a pitcher. Still make ice the night before in the largest shapes you can to fit in the pitcher.
*Sugar syrup is made by combining 2 parts sugar with 1 part water in a small saucepan and bringing to a simmer until all the sugar is dissolved. Extra will keep in a covered container in the fridge for about a month.
**Double strength black tea is exactly that, use two tea bags or two portions of loose for one cup of tea and steep for about 4-5 minutes.
Once you have your tea and syrup made and cooled (they can easily be made the night before) combine the juices, syrup, vermouth, tea, cider, and bitters in your punch bowl or pitcher. When you're ready to serve, gently add the bottle of sparkling wine, stir gently to mix and add ice. You can garnish the bowl or pitcher with thin slices of apple, orange, and/or cinnamon sticks.