Easy Does It, BabySivan Lewin
We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.
Recipe information
Yield
Makes 20 servings
Ingredients
6 sprigs thyme
1 750-milliliter bottle Aperol
1 750-milliliter bottle blanc or dry vermouth, preferably Dolin
4 cups fresh pink grapefruit juice
1 750-milliliter bottle dry sparkling rosé
2 cups club soda
Preparation
Step 1
Combine thyme sprigs, Aperol, vermouth, and grapefruit juice in a punch bowl and chill 2–6 hours.
Step 2
Thirty minutes before serving, add ice cubes or ice ring, wine, and club soda.
Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
Recipe notes
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