Billingsley Punch
StirredPunch bowl
Ingredients
- 12white sugar cubes
- 8 ozclub soda
- 6 ozLondon dry ginTanqueray No. 10 (Tanqueray No. 10)
- 2 ozAperol
- 2 ozgrapefruit juice
- 2 ozlemon juice
- 4 dashes
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.
