BC’s Kitchen’s Spring in Sao Paulo Punch
1 750-ml. bottle silver cachaca
½ lb. strawberries, hulled and chopped
1 Tbsp. dried lavender buds
1½ cups mixed berries, divided
13 oz. St. Germain elderflower liqueur
25 oz. unsweetened pineapple juice
8 oz. lime juice
1 750-oz. bottle brut cava
• The day before, combine the cachaca, strawberries and lavender buds in a pitcher, cover and let sit at room temperature 24 hours, then strain and store in an airtight container.
• Meanwhile, fill a silicone Bundt pan or 1-quart container with 1 cup mixed berries and water, cover and freeze overnight.
• In a large punch bowl, combine the infused cachaca, St. Germain and pineapple and lime juices. Gently pour in the cava and add the ice block just before serving. Garnish glasses with the remaining mixed berries.