GIN PUNCH

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Gin Punch image

We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or genever, as we know it today-and was probably a very popular drink. The back story is that when planning our first End of Prohibition party we were searching for punch recipes that could be served in teacups. So we started going through books and shot a few ideas back and forth until we found papa Jerry's recipe. We replaced the genever with Plymouth gin, and with a few more tweaks we got it perfect. The decorative ice block adds a great visual effect.

Provided by Jason Kosmas

Categories     Drink     Punch     Birthday     Cocktail     Gin     Sparkling Wine     Citrus

Yield Makes 5 3/4 quarts

Number Of Ingredients 13

Decorative ice block
6 navel oranges, cut into quarter-wheels
6 lemons, cut into half-wheels
3 limes, cut into wheels
1 pint fresh raspberries
1 pineapple, cut into 1-inch cubes
1 (750 ml) bottle Plymouth gin
1 3/4 cups freshly squeezed lemon juice
1 1/4 cups simple syrup
1/2 cup orgeat or almond syrup
1 cup Massenez crème de framboise
3 cups water
1 (750 ml) bottle Perrier-Jouët Grand Brut champagne

Steps:

  • Prepare the decorative ice block, allowing a few hours for freezing.
  • Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.

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