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Spring Gin Punch

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 10 mins
Total time 40 mins

Serves 16 (serving size: 4 ounces)

A simple formula makes perfect punch every time.


  • 1 lemon
  • 1 lime
  • 1/2 cup sugar
  • 10 ounce still water
  • 16 ounces floral gin or your choice of spirit
  • 4 ounces fresh lemon juice
  • 4 ounces fresh lime juice
  • 1 ounce absinthe
  • 6 dashes Angostura bitters
  • 16 thin cucumber slices
  • 8 fresh mint leaves
  • Ice block
  • 32 ounces sparkling water
  • Garnish: thinly sliced lemon and lime

Nutrition Information

  • calories 88
  • fat 0.0 g
  • sodium 3 mg

How to Make It

  1. 1 Part Sweet: Start by making a simple syrup.

  2. Muddle peels from 1 lemon and 1 lime with sugar in a large bowl. Add 10 ounces still water; stir until sugar dissolves.

  3. 2 Parts Spirit: Choose what melds best with the flavor profile you're building.

  4. Floral gin works best here--stir in 16 ounces.

  5. 1 Part Sour: Fresh citrus is the standard.

  6. Stir in lemon juice and lime juice.

  7. Flavor Boosters: Add liqueurs and fresh botanicals for delicate depth.

  8. Stir in absinthe and Angostura bitters. Add cucumber slices and mint leaves. Chill at least 30 minutes.

  9. 4 Parts Sparkling Water: The finishing touch before serving.

  10. Pour punch into a punch bowl over an ice block; discard citrus peels. Stir in sparkling water. Garnish, if desired.