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Spa Water Punch

5.0

(1)

A pitcher of Spa Water Punch next to a single filled glass on a light blue background.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling by Maggie DiMarco

Many people say that fino and Manzanilla sherries remind them of the sea; these dry, pale bottlings have a slightly saline quality that’s ideal on a hot day. Iced mint tea teams up with gin’s botanicals and lots of fizzy water to make this pitcher drink even more cooling. Don’t skip the fresh mint garnish—the aroma is an essential part of the experience. Cut some extra cucumber slices to place over your eyes in spa day style.

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What you’ll need

Recipe information

  • Total Time

    20 minutes

  • Yield

    6 servings

Ingredients

4 mint tea bags
⅓ cup sugar
3 Persian cucumbers, thinly sliced
1 cup plus 2 Tbsp. fino or manzanilla sherry
¼ cup plus 2 Tbsp. fresh lime juice
¼ cup plus 2 Tbsp. gin
1 1-liter bottle chilled club soda
Large mint sprigs (for serving)

Preparation

  1. Step 1

    Bring 4 cups water to a simmer in a medium saucepan. Remove from heat and add 4 mint tea bags and ⅓ cup sugar; let sit 5 minutes. Using a slotted spoon, remove tea bags, gently pressing with a spoon to extract as much liquid as possible. Stir to dissolve sugar.

    Step 2

    Pour tea mixture into a large pitcher and add 3 Persian cucumbers, thinly sliced, pressing down to submerge. Let cool (about 20 minutes).

    Step 3

    Add 1 cup plus 2 Tbsp. fino or manzanilla sherry, ¼ cup plus 2 Tbsp. fresh lime juice, and ¼ cup plus 2 Tbsp. gin to tea mixture; stir punch to combine.

    Step 4

    To serve, pour one 1-liter bottle chilled club soda into rocks glasses filled with ice to come halfway up sides. Top off with punch. Garnish with large mint sprigs.

TagsPunchBeveragesCocktailAlcoholDairy FreeGinSherryCucumberVegetableLimeCitrusFruitMintHerbs & SpicesBon Appétit

Recipe notes

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