Guests always leave happy.
ZERO
2.50 C Cut Above Gin
0.25 C Cut Above Mezcal
0.25 C Water
0.75 C Granulated sugar
0.75 C Fresh lemon juice
0.50 Raspberries
1 L Sparkling water
4 Lemons
Lemon wheel garnish
CUT
1.25 C Cut Above Gin
1.25 C Your Favorite Gin
0.25 C Cut Above Mezcal
0.25 C Water
0.75 C Granulated sugar
0.75 C Fresh lemon juice
0.50 Raspberries
1 L Sparkling water
4 Lemons
Lemon wheel garnish
CLASSIC
2.50 C Your Favorite Gin
0.25 C Cut Above Mezcal
0.25 C Water
0.75 C Granulated sugar
0.75 C Fresh lemon juice
0.50 Raspberries
1 L Sparkling water
4 Lemons
Lemon wheel garnish
Glass & Garnish
Glass jar
Lemon wheel
Method
Method Day Before: Using a vegetable peeler, peel the zest from the lemons in strips and place in a medium glass jar with the sugar. Seal and shake the jar to mix the sugar with the peels. Let stand in a warm place for 24 hours to infuse the sugar with the lemons' oils.
Method Day of: Add the raspberries to the glass jar and muddle with the peels and sugar until the berries are crushed. Pour in the lemon juice and stir until the sugar dissolves. Pour the juice through a fine sieve into a bowl, pressing on the solids to extract their juices, and discard the solids. Stir in the gin and mezcal and refrigerate the punch until ready to serve.
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