Whiff of Spring is a lighthearted gin and elderflower punch with a pinch of pepper.
- 14 ounce London dry gin
- ¼ cup whole black peppercorns
- 2 cup loosely packed fresh whole mint leaves (divided)
- 8 ounce St-Germain elderflower liqueur
- 8 ounce prosecco
- 6 ounce guava nectar
- 6 ounce freshly squeezed lemon juice
- 1 bunch nasturtium flowers (optional, as garnish)
Infuse the gin: Place gin and peppercorns into a large jar with a lid. Cover and store in a dark place at least 24 hours. Strain before using.
Make the decorative ice: Choose a 6 to 8 inch in diameter metal bowl. Fill with about 1‑inch of water. Place in the freezer to freeze completely. Sprinkle 1‑cup whole fresh mint leaves across the top of ice, top with another inch of water. Return to freezer to freeze completely.
Make the punch: Gently bruise the remaining 1‑cup fresh whole mint leaves to release the oils. Add the mint along with all the remaining liquid ingredients to a 2 quart or larger punch bowl. Stir gently to combine.
To serve, un-mold the minted ice by running cold water over the bottom of the bowl; it should slip out easily. Float, rounded side up, in punch bowl. Garnish with nasturtium flowers (if using).