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Boat House Punch

Prep Time:

Cook Time:


25 Servings



About the Recipe


  • 4 lemons, peeled

  • 1/2 cup superfine sugar

  • 1 liter dry gin

  • 750 mL Aperol

  • 12 ounces St- Germain

  • 12 ounces grapefruit juice, freshly squeezed preferred

  • 12 ounces lemon juice, freshly squeezed preferred

  • 12 ounces orange juice, freshly squeezed preferred

  • 750 mL sparkling rose

  • Garnish: orange wheels


Step 1

Muddle the lemon peels (save lemons for juicing) with the sugar in a bowl until the sugar looks slightly moistened.

Step 2

Cover and let sit for at least one hour, or overnight, so the sugar can absorb the lemon oils.

Step 3

Add the gin, Aperol, St-Germain, grapefruit juice, lemon juice and orange juice to a large pitcher or punch bowl. Add the lemon-sugar mixture, and let sit for 15 minutes.

Step 4

Remove the lemon peels, drop in a large ice block, and add the sparkling rose. Garnish the pitcher and individual punch cups with orange wheels.

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