Recipe: The Winemakers Gin Punch
By
4 months ago
It’s punch season
With a storied history, punches go way back to the 17th century. Having first emerged back in the days of the British East India trade as rum punches, the word originates from ‘puncheon’ also known as a barrel that was used to transport alcohol on ships. Over the years they’ve become synonymous with parties and alfresco gatherings thanks to their nature of being an easy, en mass serve that can be prepared in advance, and so, they have stood the test of time.
As with all popular tipples, the recipe has been adapted over the years, but the basis of a punch is always fruit juice and/or the inclusion of fruit, but when it comes to the spirits it’s up to the maker. Stay true to its origins and go for a strong, dark rum or mix it up with a modern variation, such as this gin variation. An elegant punch for parties, this one from Bathtub Gin features all the good stuff: Prosecco, citrus gin, white vermouth, and frozen grapes for a zingy, bubbly, and refreshing serve that you’ll want to ladle all summer long.
Recipe: The Winemakers Gin Punch
Serves 6-8
Ingredients:
- 200ml Bathtub Gin Persian Lime & Orange Blossom
- 100ml The London Vermouth Company Vermouth
- 500ml Prosecco, chilled
- 150ml freshly squeezed lime juice (about 5-6 limes)
- 100ml agave syrup (adjust to taste)
- 500ml soda water or sparkling water, chilled
- Thin slices of lime, for garnish
- Fresh mint leaves, for garnish
- Frozen grapes (freeze night before)
Method:
- In a punch bowl or jug, combine the gin, white vermouth, freshly squeezed lime juice, and agave syrup and stir well.
- Chill the punch in the refrigerator for at least an hour.
- When ready to serve, add the frozen grapes in place of ice cubes and pour in the chilled prosecco and soda water, stirring to combine.
- Garnish with lime slices and mint.
Recipe from Bathtub Gin
