Wild Turkey rye gives this smooth sweet-tart punch from Seven Grand in Los Angeles a bit of a spicy kick.
- 16 ounces Wild Turkey Rye
- 4 ounces Aperol
- 8 ounces grapefruit juice
- 8 ounces chilled sparkling wine
- Big block of ice
- Garnish: 2 grapefruits, sliced
- Whole nutmeg for grating
Combine rye, Aperol, and grapefruit juice in punch bowl. Stir, then add sparkling wine. Add ice.
Float grapefruit slices on top for garnish. Grate nutmeg on top.