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.
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.
More From Cooking Light
Total: 4 Hours, 45 Minutes
- Calories: 156
- Fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 13.2g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 0.0mg
- Calcium: 1mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note