Aperol Punch
Aperol Punch
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  • Ingredients
  • Equipment
  • Directions
Serves 6-8:

1 cup Aperol
2 1/2 cups Gin
1 1/4 cup Grapefruit Juice
1/2 cup Orange Juice
1/2 cup Lime Juice
1 Blood Orange Juiced
3 dashes Orange Bitters
Fresh Rosemary
Turbinado Sugar
Sparkling White Wine.
Boxcutters, Muddler, Citrus Juicer, Strainer, Ladle, Tablespoons, Rocks Glass, Cup, Pitcher.
Combine Aperol, gin, and all 4 types of fruit juice in a pitcher.
Shake in three good shakes of bitters
Rinse and dry one large stem of rosemary. Then remove rosemary from the center stem, and place in a separate glass or cocktail shaker. Add a few spoonfuls of grapefruit juice, a 1/2 spoonful of turbinado, and muddle away for about 20 seconds.
After muddling, pour some additional punch from the pitcher into the muddling glass, then strain the muddled mixture back into the pitcher.
To serve, pour into Rocks Glasses over ice, and top with a splash of sparkling white wine.
To garnish, use any combination of rosemary sprigs, sliced kumquats, or thinly sliced wheels or wedges of blood orange, limes, or even lemons.
 
 
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