Billingsley Punch

Name: Billingsley Punch
Ingredients: 12 white sugar cubes; 8 oz club soda; 6 oz London dry gin; 2 oz Aperol; 2 oz grapefruit juice; 2 oz lemon juice; 4 dashes Peychaud's Bitters

StirredPunch bowl

Ingredients

Fractions

12
white sugar cubes
8 oz
club soda
6 oz
London dry ginTanqueray No. 10 (Tanqueray No. 10)
2 oz
Aperol
2 oz
grapefruit juice
2 oz
lemon juice
4 dashes
Peychaud's Bitters

Garnish: 6 grapefruit crescents

Preparation

1.
In a pitcher, muddle the sugar cubes with 4 ounces of the club soda until the sugar is fully broken up.
2.
Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes.
3.
Stir until cold, then strain into a punch bowl over a large block of ice.
4.
Top with the remaining 4 ounces of club soda.
5.
Garnish with grapefruit crescents and serve with a ladle and punch glasses.

Notes

Bartender's notes I wanted to build a punch around Aperol, so I paired it with a bunch of refreshing flavors, which always works with this aperitif. The combination of gin, Aperol, and grapefruit is something we use a lot. It turned out to be quite a festive punch, so I named it after Sherman Billingsley, an ex-bootlegger who owned New York's famously festive Stork Club.

Billingsley Punch

Ingredients

Preparation

Notes

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