Brunch Punch

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

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    513 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 1 gram protein; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 6-oz servings

Preparation

1. 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.