Boat House Punch
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
12 ounces lemon juice, freshly squeezed
12 ounces orange juice, freshly squeezed
750 mL sparkling rosé
Garnish: orange wheels
Muddle the lemon peels (save lemons for juicing) with the sugar in a bowl until the sugar looks slightly moistened.
Cover and let sit for at least one hour, or overnight, so the sugar can absorb the lemon oils.
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.
Remove the lemon peels, drop in a large ice block, and add the sparkling rosé.
Garnish the pitcher and individual punch cups with orange wheels.