Boat House punch, party size recipe

Boat House Punch was created by cocktailier Julie Reiner from Clover Club and Flatiron Lounge of New York. This fizzy, citrus-packed concoction is pretty much summer in a punch bowl.

First up: lemon oleo saccharum. Sounds fancy, right? But it’s just muddled lemon peels and sugar. Its like they are having a sweet little spa day until they release the oils and turn into syrupy gold. Easy peasy lemon squeezy… literally.

Next, you’re pouring in dry gin (your sophisticated side), Aperol (bittersweet and bold), St-Germain (floral vibes), and a juicy trio of lemon, orange, and grapefruit. And just when you think it couldn’t get any dreamier, in comes the sparkling rosé for that flirty fizz that screams “celebration!”

This isn’t your average overly-sweet mystery punch that leaves you rethinking your life choices. Surprise! Boat House Punch is chic, flavorful, and fabulous. So whip up a batch, pop on a sundress, and let the good times (and compliments) flow.

INGREDIENTS

• 4 lemons, peeled
• 1/2 cup superfine sugar
• 1 liter dry gin
• 750 mL Aperol
• 12 ounces St-Germain
• 12 ounces grapefruit juice, freshly squeezed
• 12 ounces lemon juice, freshly squeezed
• 12 ounces orange juice, freshly squeezed
• 750 mL sparkling rosé

DIRECTIONS

Muddle the lemon peels (save lemons for juicing) with the sugar in a bowl until the sugar looks slightly moistened.

Cover and let sit for at least one hour, or overnight, so the sugar can absorb the lemon oils.

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.

Remove the lemon peels, drop in a large ice block, and add the sparkling rosé.

GARNISHES

Orange wheels