Gin Punch 15.000

Deb Lindsey for The Washington Post; glassware from Crate and Barrel

Spirits Jul 6, 2011

This light, refreshing concoction is akin to a Tom Collins. Its origins can be traced to the 19th century.

Author Dan Searing calls for a cup of gin in his version of the recipe, but Spirits columnist Jason Wilson suggests that those who enjoy gin might like to add an extra 1/2 cup. Feel free to experiment with different types of gin: London dry, Plymouth, Old Tom or even genever.

Demerara sugar is a light-brown, coarse, raw, dry sugar from the Demerara area of Guyana.

Make Ahead: The punch needs to be refrigerated for at least 2 hours before serving.

Servings: 15 - 20
  • 1 to 1 1/2 cups gin
  • Finely grated zest of 1 lemon, plus 15 to 20 thin strips of lemon peel (from 2 or 3 lemons, with as little pith as possible), for garnish
  • Freshly squeezed juice of 1/2 lemon (2 tablespoons)
  • 1 cup cold water
  • 1/2 cup maraschino liqueur (do not use the juice from jarred maraschino cherries)
  • 2 tablespoons Demerara sugar (see headnote)
  • 2 quarts chilled seltzer water


Combine the gin (to taste), lemon zest and juice in a medium punch bowl. Add the water and maraschino liqueur, then add the sugar. Stir well, then transfer the bowl to the refrigerator and chill for at least 2 hours.

Just before serving, pour in the seltzer. Serve the punch in either ice-filled lowball glasses or wineglasses filled with ice cubes. Garnish each portion with a strip of lemon peel.

VARIATION: Instead of pouring the seltzer into the punch bowl, add a ladleful of the mixture from the punch bowl (about 3 ounces) to each glass, then top with the seltzer.

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Recipe Source

Adapted from Searing's "The Punch Bowl" (Sterling Epicure, 2011).

Tested by Jason Wilson and Michael Taylor.

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