Gin Punch

Gin Punch Imbibe MagazineThe duo behind New York City’s Employees Only offer this reworked classic in their book, Speakeasy: Classic Cocktails Reimagined From New York’s Employees Bar.

6 navel oranges, cut into quarter-wheels
6 lemons, cut into quarter-wheels
3 limes, cut into wheels
1 pint fresh raspberries
1 pineapple, cut into 1-inch cubes
750 ml. bottle gin
1 3/4 cup fresh lemon juice
1 1/4 cup simple syrup (1:1)
1/2 cup orgeat
1 cup Massenez crème de framboise
3 cups water
750 ml. Perrier-Jouët Grand Brut
Tools: punch bowl
Glass: punch or coupe

Combine all the fruit in a large punch bowl. Add the gin, juice, syrups, crème de framboise and water. Refrigerate for at least 4-5 hours. Just before serving, add the Champagne and decorative ice block.

Jason Kosmas and Dushan Zaric, Speakeasy: Classic Cocktails Reimagined From New York’s Employees Bar (Ten Speed Press, 2010)