Ingredients
15 mint sprigs
1 ounce whipping-quality pasteurized egg white, lightly beaten
1 cup superfine sugar
3/4 cup fresh lemon juice (from about 6 lemons)
2 bottles sparkling Shiraz
3 liters club soda
1 1/2 cups St. Germain Elderflower liqueur
Preparation
Brush mint with egg white. Sprinkle with 1/4 cup sugar, and let dry on a wire rack. Mix lemon juice and remaining sugar in a large punch bowl, stirring until sugar dissolves. Add Shiraz, club soda, and liqueur. Serve with ice, and garnish with sugared mint sprigs.
