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
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 It
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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Review Body: I've made this punch twice. Each time, guests raved. Do not omit the garnishes, as they provide some additional flavor. Do not hold back the sparkling water, which helps the drink to open up (maybe even office some on the side to those who want to stretch he drink, especially on a warmer day--it's rather potent)