White Ruby Punch Recipe

Prepare peach puree

Peel, pit and chop 2–3 ripe peaches. Place in a blender and puree until smooth (about 30–45 seconds). Strain through a fine mesh sieve into a bowl if you prefer a silkier texture, pressing solids with the back of a spoon. You should end up with about 1 cup of puree.

In a large measuring cup or small pitcher, combine 6 tbsp Rémy Martin VSOP, 1 cup peach puree, 2 tbsp fresh lemon juice and 2 tbsp light simple syrup. Stir vigorously to homogenize the puree and spirits. Set aside.

If you don't have a ready cold-brew concentrate, make one ahead: steep 8 g (about 2 tbsp) Himalayan Broken Cloud tea in 2 cups cold water for 12–16 hours, then strain. For immediate use, ensure the concentrate is chilled.

Toast 1 tsp raw coriander seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan to avoid burning. Lightly crush the toasted seeds with the back of a spoon or a mortar and pestle to release oils.

In a small saucepan over low heat, combine the 2 cups cold-brew tea concentrate with the crushed coriander seeds and the optional star anise. Warm gently for 3–5 minutes just to help the coriander infuse (do not boil). Remove from heat and let steep, covered, for 10 minutes. Strain out the spices through a fine mesh sieve into the pitcher containing the punch base; discard solids.

Add 4 cups of ice to a punch bowl or large pitcher. Pour the combined cognac–peach–tea mixture over the ice and stir thoroughly for 20–30 seconds to chill and slightly dilute the punch.

Top the punch with 1 cup chilled sparkling water to add brightness and effervescence. Taste and adjust balance: add up to 1 tbsp more simple syrup if you want sweeter, or 1 tbsp more lemon juice if you want brighter acidity.

Garnish the punch with 6 peach slices, 6 lemon wheels and 6 mint sprigs. For service, ladle into low coupe glasses over fresh ice or serve as-is in small punch glasses, making sure each serving gets some fruit and a mint sprig.

To serve family-style (approximate servings below), keep extra sparkling water chilled and add to individual glasses if more effervescence is desired.