GIN PUNCHES RECIPES

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VICTORIAN GIN PUNCH RECIPE - NYT COOKING



Victorian Gin Punch Recipe - NYT Cooking image

Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich. His cocktails are light and summery, and a refreshing change from the usual gin and tonic. This recipe makes 20 servings.

Provided by Florence Fabricant

Yield About 20 three-ounce servings.

Number Of Ingredients 5

3 lemons
3/4 cup sugar
1 750-milliliter bottle gin
1/2 cup orange liqueur
1 liter seltzer, chilled.

Steps:

  • Use a vegetable peeler to peel long strips of pith-free skin from the lemons. Place peels in a bowl, add sugar, muddle vigorously and allow to steep 2 to 3 hours. Juice lemons to obtain 3/4 cup. Pour lemon juice over peels and stir to dissolve sugar. Transfer to a 3-quart pitcher half-filled with ice.
  • Add gin, liqueur and seltzer. Stir and pour into punch cups or short-stemmed glasses, and serve.

Nutrition Facts : @context http//schema.org, Calories 146, UnsaturatedFatContent 0 grams, CarbohydrateContent 11 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 12 milligrams, SugarContent 10 grams

GIN PUNCH RECIPE | EPICURIOUS



Gin Punch Recipe | Epicurious image

We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin—or genever, as we know it today—and was probably a very popular drink. The back story is that when planning our first End of Prohibition party we were searching for punch recipes that could be served in teacups. So we started going through books and shot a few ideas back and forth until we found papa Jerry's recipe. We replaced the genever with Plymouth gin, and with a few more tweaks we got it perfect. The decorative ice block adds a great visual effect.

Provided by Jason Kosmas

Yield Makes 5 3/4 quarts

Number Of Ingredients 13

Decorative ice block
6 navel oranges, cut into quarter-wheels
6 lemons, cut into half-wheels
3 limes, cut into wheels
1 pint fresh raspberries
1 pineapple, cut into 1-inch cubes
1 (750 ml) bottle Plymouth gin
1 3/4 cups freshly squeezed lemon juice
1 1/4 cups simple syrup
1/2 cup orgeat or almond syrup
1 cup Massenez crème de framboise
3 cups water
1 (750 ml) bottle Perrier-Jouët Grand Brut champagne

Steps:

  • Prepare the decorative ice block, allowing a few hours for freezing.
  • Combine all the fruits in a large punch bowl. Add the gin, juice, syrups, crème de framboise, and water. Refrigerate for at least 4 to 5 hours. Just before serving, add the champagne and the decorative ice block.

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VICTORIAN GIN PUNCH RECIPE - NYT COOKING
Here is a punch to mix with the more flavorful American gins, from a recipe provided to The Times by the drinks historian David Wondrich. His cocktails are light and summery, and a refreshing change from the usual gin and tonic. This recipe makes 20 servings.
From cooking.nytimes.com
Reviews 5
Calories 146 per serving
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