Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich. His cocktails are light and summery, and a refreshing change from the usual gin and tonic. This recipe makes 20 servings.
Ingredients
- 3 lemons
- ¾ cup sugar
- 1 750-milliliter bottle gin
- ½ cup orange liqueur
- 1 liter seltzer, chilled.
- Nutritional Information
Nutritional analysis per serving (20 servings)
145 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 12 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 20 three-ounce servings.
Preparation
- Use a vegetable peeler to peel long strips of pith-free skin from the lemons. Place peels in a bowl, add sugar, muddle vigorously and allow to steep 2 to 3 hours. Juice lemons to obtain 3/4 cup. Pour lemon juice over peels and stir to dissolve sugar. Transfer to a 3-quart pitcher half-filled with ice.
- Add gin, liqueur and seltzer. Stir and pour into punch cups or short-stemmed glasses, and serve.
Dining and Cooking