Boathouse Punch

Boathouse Punch

Ingredients

• Peels of 4 lemons
• 100 g of superfine sugar
• 1-liter of gin
• 750-ml bottle of Aperol
• 350 ml of St. Germain elderflower liqueur
• 350 ml of lemon juice
• 350 ml of orange juice
• 350 ml of grapefruit juice
• Large ice block
• 750-ml bottle of sparkling rosé wine
• Lemon wheels for garnish (from 2 lemons)

Preparation steps

1. In a bowl, mix the lemon peels with sugar and muddle lightly until the sugar is moistened. Let sit covered for at least 1 hour, or overnight.
2. In a large punch bowl, combine the gin, Aperol, St. Germain, and juices.
3. Add the sugar and lemon peel mixture and let sit for 15 minutes.
4. Remove the lemon peels.
5. Right before serving, add the ice block and rosé.
6. Garnish the punch bowl with lemon wheels.