Gin Punch Food
VICTORIAN GIN PUNCH
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.
Provided by Florence Fabricant
Categories cocktails
Yield About 20 three-ounce servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 10 grams
GIN PUNCH
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
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.
PINEAPPLE GIN PUNCH
Provided by Geoffrey Zakarian
Categories beverage
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.
SPARKLING GIN PUNCH
Make and share this Sparkling Gin Punch recipe from Food.com.
Provided by Amanda Gryphon
Categories Beverages
Time 1h
Yield 8 cocktails, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a pitcher, dissolve the sugar in seltzer. Stir in gin, grapefruit and lemon juices and sweet vermouth and refrigerate until cold, or at least one hour.
- Transfer mixture to a large punch bowl. Stir in the sparkling wine and garnish with grapefruit wheels. Serve in glasses over ice.
Nutrition Facts : Calories 504.7, Fat 0.2, Sodium 23, Carbohydrate 39.5, Fiber 0.1, Sugar 19.9, Protein 1.5
APEROL GIN PUNCH
Dubbed farm punch by Sas Stewart, the co-founder of Stonecutter Spirits, this big-batch cocktail combines equal parts gin, Aperol, Lillet Blanc, and lime juice with fresh basil.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Fill a large pitcher with ice. Add gin, Aperol, Lillet, lime juice, and orange-blossom water, stirring to combine. Pour into ice-filled glasses and garnish each with a basil sprig.
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