Boat House Punch
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A big-batch punch of gin, Aperol and St-Germain with grapefruit, lemon and orange juice, rounded by a lemon-peel oleo-saccharum and lifted with rosé champagne. Created by Julie Reiner.
Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/8
3 tsp
1 1⁄2 c
1⁄2 c
1⁄2 c
1⁄2 c
1⁄2 c
1 c
251 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites
Upgrade your home bar
AdInstructions
- Make an oleo-saccharum: peel lemons and mix the peels with the sugar so the sugar draws out the oils from the peel.
- Add the gin, Aperol, St-Germain, grapefruit juice, lemon juice and orange juice to the oleo-saccharum in a punch bowl.
- Stir well.
- Float a large block of ice in the bowl to keep the punch cold.
- Pour the rosé champagne over the top.
- Serve in rocks glasses.