Citrusy Gin and Blood Orange Punch

If the word "punch" makes you think of old-fashioned, too-sweet concoctions, this drink will be a revelation. Don't skip the oleo ­saccharum stage: The mix of oils and other citrus flavors that come from the muddling gives amazing body to the final drink.
Serves 18 (serving size: about 1/3 cup)

Ingredients

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6 large lemons, divided
2 cups cold water
1/4 cup crystallized ginger, chopped
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
3/4 cup sugar
1 cup fresh lemon juice
2 cups citrusy gin (such as Bluecoat)
3/4 cup blood orange liqueur (such as Pür Likör Spice)
1 (750-milliliter) bottle prosecco or other sparkling white wine, chilled
Rosemary sprigs (optional)

Preparation

Hands-on: 15 Minutes
Total: 4 Hours, 45 Minutes

1. Carefully remove rind from lemons using a vegetable peeler, making sure to avoid white pith. Thinly slice rind from one lemon, and place in a Bundt pan. Add 2 cups water, ginger, apricots, and cran­berries, and freeze for 4 1/2 hours or until firm.

2. Place rinds from remaining 5 lemons and sugar in a medium bowl. Muddle rinds and sugar together using a muddler or wooden spoon, working sugar into rinds to release their oils. Cover and let sugar mixture stand at room temperature 1 1/2 hours.

3. Add juice to rind mixture; stir until sugar dissolves. Strain rind mixture through a sieve into a bowl; discard rinds. Stir in gin and blood orange liqueur; cover and chill at least 3 hours.

4. Unmold ice ring by dipping bottom half of Bundt pan into several inches of warm water for 5 to 10 seconds to loosen; repeat as necessary to release. Invert ice ring into a large bowl or punch bowl. Pour gin mixture over ice ring. Gradually add prosecco. Garnish with rosemary, if desired.

Created date

September 2013

Nutritional Information

Calories 156
Fat 0.0 g
Protein 0.1 g
Carbohydrate 13.2 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 1 mg