Rising Star Mixologist Erick Castro
Rickhouse | San Francisco, CA

INGREDIENTS
Punch:
1½ cups Highland Park 12-Year Scotch
½ cup yellow Chartreuse
¾ cup lemon juice
½ cup ginger purée
½ cup raw simple syrup
½ cup sparkling water
½ cup ginger beer
8 dashes Angostura bitters

To Assemble and Serve:
Lemon wheels
Seasonal fruit

METHOD
For the Punch:
Add all the ingredients to a punch bowl and stir well. Add one large block of ice.

To Assemble and Serve:
Garnish with the lemon wheels and seasonal fruit.