© Tina Rupp
Active Time
N/A
Total Time
N/A
Yield
Serves : Makes about 24 drinks

Master bartender Wayne Collins prefers using premium, naturally sweetened tonic water (sometimes called Indian tonic water) in this punch. Q Tonic, made with agave nectar, and Fever-Tree, sweetened with cane sugar, are both excellent brands. (They're available at amazon.com.) Glassware Guide    More Party Punch Recipes  

How to Make It

Step

In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice. Refrigerate until chilled, about 4 hours. Stir in the tonic water and sparkling water. Add ice and garnish with the apple, peaches, cucumber and mint leaves.

You May Like