This nonalcoholic crowd pleaser is made with Ghia, one of my favorite NA apéritifs to work with. Ghia is slightly bitter, bursting with notes of citrus peel and hints of ginger. To round out this booze-free cocktail, I’ve added tart pomegranate juice and aromatic cinnamon for a warming seasonal touch. A generous splash of fresh lemon juice keeps things refreshing and easy going. For the nonalcoholic sparkling wine, I recommend Leitz Einz Zwei Zero and French Bloom Le Blanc.
This makes a flavor-packed, tart-and-bitter drink; some people may want to top each glass with a splash of sparkling water. Extra cinnamon syrup can be used to sweeten hot cocoa or any cocktail calling for 1:1 simple syrup.
Note: While this recipe was developed using the original formulation of Ghia, I’ve re-tested with the new formulation and like it even better.
Recipe information
Total Time
1 hour 10 minutes, including cooling time
Yield
Makes 4–6
Ingredients
Cinnamon Syrup
Punch
Preparation
Cinnamon Syrup
Step 1
In a medium pot, whisk together 1 cup (220 g) granulated sugar and 1 cup water over medium heat until sugar is dissolved. Add 3 cinnamon sticks and bring to a simmer, then reduce heat to low and cook at a bare simmer, uncovered, for 30 minutes to infuse flavor. Remove from heat and let cool to room temperature, about 30 minutes. Once cooled, strain through a fine-mesh strainer and discard cinnamon sticks. Store in a clean, resealable container in the refrigerator for up to 2 weeks.
Punch
Step 2
In a large pitcher filled with ice, add 12 oz. Ghia Nonalcoholic Aperitif, 4½ oz. lemon juice, 4½ oz. pomegranate juice (such as POM), and 3 oz. Cinnamon Syrup. Stir well. Gently stir in 12 oz. nonalcoholic sparkling wine. Garnish generously with lemon and orange slices and serve in ice-filled wine glasses.
Step 3
Do ahead: If serving later, combine all ingredients except for ice, nonalcoholic sparkling wine, and lemon and orange slices, cover, and refrigerate up to 8 hours; add ice, nonalcoholic sparkling wine, and lemon and orange slices at the last minute.
Recipe notes
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