Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Hands-on Time
15 Mins
Total Time
4 Hours 45 Mins
Yield
Serves 18 (serving size: about 1/3 cup)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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