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Photo by John Kernick

Gin Punch

The talented duo behind New York City’s ever-popular Employees Only offer up this reworked, Jerry Thomas classic in their book, Speakeasy: Classic Cocktails Reimagined From New York’s Employees Bar.

 

6 navel oranges, cut into quarter-wheels
6 lemons, cut into quarter-wheels
3 limes, cut into wheels
1 pint fresh raspberries
1 pineapple, cut into 1-inch cubes
750 ml. bottle gin
1 3/4 cup fresh lemon juice
1 1/4 cup simple syrup (1:1)
1/2 cup orgeat
1 cup Massenez crème de framboise
3 cups water
750 ml. Perrier-Jouët Grand Brut
Ice block
Tools: punch bowl
Glass: punch or coupe

Combine all the fruit in a large punch bowl. Add the gin, juice, syrups, crème de framboise and water. Refrigerate for at least 4-5 hours. Just before serving, add the Champagne and decorative ice block.


Jason Kosmas and Dushan Zaric, Speakeasy: Classic Cocktails Reimagined From New York’s Employees Bar (Ten Speed Press, 2010)

 

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