Boathouse Punch
A refreshing and sophisticated party punch combining gin, Aperol, and St. Germain with fresh citrus juices and sparkling rosé. Perfect for entertaining large groups with its balanced blend of botanical, bitter, and sweet flavors.
12 servings
1 hr 15 min
Ingredients
- •4 lemons lemon peels
- •½ cup superfine sugar
- •1 bottle gin
- •1 bottle Aperol
- •12 ounces St. Germain elderflower liqueur
- •12 ounces lemon juice
- •12 ounces orange juice
- •12 ounces grapefruit juice
- •1 block ice
- •1 bottle sparkling rosé wine
- •2 lemons lemon wheels
Cooking Instructions
- 1.
1. Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.
60 min
- 2.
2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and rosé. Garnish the punch bowl with the lemon wheels.
15 min