Bowery Punch

By Food52
December 3, 2014
10 Comments


Author Notes: Anyone who’s ever thrown a holiday party can attest that they create a very delicate ecosystem of drinkers. Guests inevitably divide into two very distinct cocktail camps. The first is the group who wants to drink something lighter, something that smacks pleasantly with citrus and doesn’t show off any difficult flavors or bull-headed brashness. Maybe it has bubbles. The second? They want strong, dark, brown, stirred. They want a pit bull in a rocks glass. Like some paragon game of red rover, those in camp one hardly ever succeed at passing through the linked arms of those in camp two. Unless you want to risk having a lame party, you must please them both. This will do the job.

This recipe is adapted from Alex Day of Death & Co.
Food52

Serves: 6

Ingredients

  • 12 white sugar cubes
  • 8 ounces club soda, divided
  • 6 ounces gin
  • 2 ounces Italian bitter apertivo
  • 2 ounces grapefruit juice
  • 2 ounces lemon juice
  • 4 dashes Peychaud’s bitters
  • Grapefruit slices for garnish

Directions

  1. In a 1-quart pitcher, muddle the sugar with half of the club soda until the cubes are broken up and are starting to dissolve. Add the rest of the ingredients (except for the remaining 4 ounces of club soda) and fill the pitcher 3/4 of the way full with good, solid ice cubes. Stir for 15 to 20 seconds until cold, and then strain into a punch bowl over a large block of ice. (Alternatively, strain into individual glasses over fresh ice.)
  2. Top with the remaining 4 ounces of club soda, garnish with grapefruit slices, and ladle into punch glasses.

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Reviews (10) Questions (0)

10 Comments

Niknud November 5, 2015
Any suggestions for up-scaling this for a larger group? Sometimes what works for 6 won't work for, say 20.
 
Jessie! January 18, 2015
I just made this and it is fantastic!
 
Alexandra S. January 7, 2015
I made this for New Year's Eve, and everyone raved! I tripled the recipe, which filled my punch bowl nicely. I unfortunately couldn't fine Cappelletti or Peychaud's bitters, but Aperol and Angostura bitters worked just fine. This is going to sound ridiculous, but I peeled the grapefruits and the lemons and juiced them whole using my new juicer — it was fun! I should add that the color couldn't be prettier! People kept commenting on how fresh it tasted and how easy it went down. People were sloshed by the end of the night, and we all had a blast. Thanks!
 
sarabclever January 4, 2015
We had this for new years eve and only complaint was that I didn't double the recipe! I even found cappelletti!
 
jaimz December 22, 2014
My boyfriend and I finished the servings for "6" in just a couple of hours while making dinner... it's pretty strong but if you want more than one glass for your group I would recommend at least a double batch. This is a great recipe!!<br /><br />ALSO- a note on the sugar cubes. I equated 1 cube to = 3/4 of a tsp, which comes out to 9 tsp for this recipe that serves six and it was the perfect sweetness!
 
sarabclever January 4, 2015
Thanks re the sugar cubes--that sounds easier, 3 tablespoons of sugar.
 
mrsfurious December 18, 2014
love the gin punch! can you suggest another bitter aperitif? I'm not that knowledgeable.
 
Mike V. December 22, 2014
looks like it's close to campari. but you should be able to find both at a large booze store like beverages and more, etc..<br />
 
jaimz December 22, 2014
I used campari and it tastes great! i read the Campari is more graprefruit forward, which seemed perfect for this recipe. I wish I had found the Cappelletti!
 
daisybrain December 16, 2014
This recipe serves 6. I'll probably be preparing a bowl for 40-50.