BRUNCH PUNCH

Brunch Punch image

Hearth restaurant serves this refreshing punch at their Sunday brunch, which they prepare with Finger Lakes Distilling Seneca Drums Gin from New York.

Provided by Maria Newman

Yield 16 6-oz servings

Number Of Ingredients 5

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Ingredients

16 ounces (2 cups) gin
16 ounces (2 cups) Campari
16 ounces (2 cups) white vermouth
48 ounces (6 cups) freshly squeezed grapefruit juice (juice of 5 fruits)
Sliced cucumber and orange, or other citrus, for garnish

Steps:

In a large pitcher, combine all the liquids; stir gently. Float some of the wheels of cucumber and oranges on the punch. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 8 grams

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