Bowery Punch

December  3, 2014
3 Ratings
Photo by Mark Weinberg
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

Watch This Recipe
Bowery Punch
  • Serves 6
  • 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
In This Recipe
  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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