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Indian Summer Cup
© Tina Rupp

Indian Summer Cup

  • SERVINGS: 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

cocktails Glassware Guide

  1. One 1-liter bottle gin, preferably London dry
  2. One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
  3. 8 ounces St-Germain elderflower liqueur
  4. 8 ounces crème de pêche (peach liqueur)
  5. 24 ounces Lemon Syrup
  6. 16 ounces unfiltered apple juice
  7. 32 ounces chilled tonic water
  8. 16 ounces chilled sparkling water
  9. Ice
  10. 1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish
  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.


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