• 75 ml GREY GOOSE® Cherry Noir
  • 75 ml DEWAR’S® WHITE LABEL® Blended Scotch Whisky
  • 75 ml Sweet Vermouth
  • 20 ml grenadine
  • 75 ml orange juice
  • 50 ml lemon juice
  • 50 ml Oleo-Sacchcarum
  • 75 ml soda water
Bossanova Punch


Begin by adding one cup of white granulated sugar to a large cambro container, and using a vegetable peeler add the peels of two oranges and one lemon, muddling the peels to impregnate the sugar with their oils.

Refrigerate for at least 30 minutes. 

Add all liquid ingredients except for soda water. 

Strain punch through fine mesh strainer into punch bowl over large block of ice.

For added effect, freeze sliced lemon and raspberries into the large ice block.