Indian Summer Cup

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

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  • Servings: Makes about 24 drinks

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  • One 1-liter bottle gin, preferably London dry
  • One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
  • 8 ounces St-Germain elderflower liqueur
  • 8 ounces crème de pêche (peach liqueur)
  • 24 ounces Lemon Syrup
  • 16 ounces unfiltered apple juice
  • 32 ounces chilled tonic water
  • 16 ounces chilled sparkling water
  • Ice
  • 1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish

How to make this recipe

  1. 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.

Contributed By Photo © Tina Rupp Published April 2010

499879 recipes/indian-summer-cup 2013-12-06T23:33:04+00:00 Wayne Collins summer|barbecue-cookout|cocktail-party|cocktails|20-for-a-crowd|make-ahead april-2010,wayne collins,party punch,drinks for a crowd,Q Tonic,Feber-Tree recipes,indian-summer-cup 499879

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