Boathouse Punch Recipe
- Peels of 4 lemons
- 1/2 cup superfine sugar
- 1 (1-liter) bottle gin (Bombay Dry or Bombay Sapphire recommend)
- 1 (750-ml) bottle Aperol
- 12 ounces St. Germain elderflower liqueur
- 12 ounces lemon juice
- 12 ounces orange juice
- 12 ounces grapefruit juice
- Large ice block
- 1 (750-ml) bottle sparkling rosé wine
- Garnish with lemon wheels (from 2 lemons)
- Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.
- In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and rosé. Garnish the punch bowl with the lemon wheels.
