Boathouse Punch

Name: Boathouse Punch
Ingredients: Peels of 4 lemons; 1/2 cup superfine sugar; 1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire); 1 (750-ml) bottle Aperol; 12 ounces St. Germain elderflower liqueur; 12 ounces lemon juice; 12 ounces orange juice; 12 ounces grapefruit juice; Large ice block; 1 (750-ml) bottle sparkling rose wine; Garnish with lemon wheels (from 2 lemons)

11 ingredients

2 steps

Ingredients

Peels of 4 lemons
1/2 cup superfine sugar
1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire)
1 (750-ml) bottle Aperol
12 ounces St. Germain elderflower liqueur
12 ounces lemon juice
12 ounces orange juice
12 ounces grapefruit juice
Large ice block
1 (750-ml) bottle sparkling rose wine
Garnish with lemon wheels (from 2 lemons)

Directions

1

1. Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.
2

2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and rose. Garnish the punch bowl with the lemon wheels.