Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
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)
How to Make It
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.
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.
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.
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.
This cocktail is delicious. I agree with others that it is deceptively potent. I have served it to three large dinner parties and people LOVED it. Served in martini glasses with demerara-ed sugared rims. Looks best when pieces of ice ring break away and become part of cocktail. Used Bombay Sapphire with the Pur Likor -worked great. Suggest using small 1 cup containers for ice rings otherwise too hard to get out of the bowl! My new fave cocktail.
This drink is amazing! Well worth the time it takes to muddle and sit. The Bluecoat Gin kicks it up a notch - really makes it pop . If you cannot find the Pur Likor Spice ... I used Blood Orange Liquor and let it steep in cinnamon sticks and a clove for a day. Delish!
Just made this punch last night for a holiday gathering...everyone loved it! We had to make two changes, though: we couldn't find blood orange liqueur anywhere, so we substituted pomegranate liqueur; also, it was REALLY potent, so we added a couple cups of lemon/lime soda. It was still pretty strong, but delicious! We will definitely make it again.
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