Ingredients
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4 lemons, peeled
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1/2 cup superfine sugar
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1 liter dry gin
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750 mL Aperol
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12 ounces St-Germain
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12 ounces grapefruit juice, freshly squeezed
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12 ounces lemon juice, freshly squeezed
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12 ounces orange juice, freshly squeezed
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750 mL sparkling rosé
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Garnish: orange wheels
Steps
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Muddle the lemon peels (save lemons for juicing) with the sugar in a bowl until the sugar looks slightly moistened.
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Cover and let sit for at least one hour, or overnight, so the sugar can absorb the lemon oils.
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Add the gin, Aperol, St-Germain, grapefruit juice, lemon juice and orange juice to a large pitcher or punch bowl. Add the lemon-sugar mixture, and let sit for 15 minutes.
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Remove the lemon peels, drop in a large ice block, and add the sparkling rosé.
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Garnish the pitcher and individual punch cups with orange wheels.