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
Ingredients
  • 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

Directions

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.

Rate it

Recipe Source

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

Tested by Jason Wilson and Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.