Freddy Tincher prefers Aperol to other styles of bitters for its sweetness and fruit-forward flavor profile, which pairs perfectly with IPA.
32 oz. London dry gin
8 oz. Aperol
16 oz. fresh lemon juice
24 oz. strong black tea
12 oz. superfine sugar
9 lemons, unwaxed
24 oz. chilled IPA
Tools: peeler, muddler or wooden spoon
Glass: punch
Special items: Large block of ice, punch bowl
Use a vegetable peeler to remove the zest from 9 lemons. Combine the zest with the sugar in a punch bowl and carefully mash with muddler or wooden spoon until the mixture forms a thick, fragrant paste; let it rest for 90 minutes. Add the remaining ingredients (except beer) and stir to combine, then chill in the refrigerator. When ready to serve, add the beer and stir gently to combine; add the ice block. Garnish each serving with a small piece of lemon zest.
Freddy Tincher, Clyde Common, Portland
