Victorian Gin Punch
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Ingredients
- 3lemons
- ¾cup sugar
- 1750-milliliter bottle gin
- ½cup orange liqueur
- 1liter seltzer, chilled.
Nutritional analysis per serving (20 servings)
146 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 0 grams protein; 12 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use a vegetable peeler to peel long strips of pith-free skin from the lemons. Place peels in a bowl, add sugar, muddle vigorously and allow to steep 2 to 3 hours. Juice lemons to obtain ¾ cup. Pour lemon juice over peels and stir to dissolve sugar. Transfer to a 3-quart pitcher half-filled with ice.
- Step 2
Add gin, liqueur and seltzer. Stir and pour into punch cups or short-stemmed glasses, and serve.
Private Notes
Comments
Easy to make, easier...to drink! I will enjoy it with my "alcoholic friends" this summer in the sunset on the Garda Lake.
I am currently in the midst of reading a most captivating biography of Charles Dickens by Claire Tomalin. I learned that he was quite fond of gin punch. I was pleased to find this most delightful recipe for a Victorian Gin Punch which is as delicious as Mr. Dickens claimed his version to be back in the 1800s. A cup of this punch is the perfect reading accompaniment during this very hot August we are having here in New England.
This has become a family favorite. When I didn’t serve it at one occasion because I feared everyone had been too tipsy at the last gathering there was much protest. I use the orange liquor made by Patron.
Great stuff! This is what got me into gin
I doubled this recipe for a party. Made the lemon peel and sugar mixture a day in advance and stored in a container in the fridge. I didn’t have a large enough pitcher to serve the whole thing at once, so I mixed it into a big bowl without the seltzer and then poured this concentrate into a pitcher, refilling it as needed. I served by adding ice to a glass, pouring in the concentrate and then adding the bubbly water on top. The drink was loved by all!
I unfortunately didn’t have time to muddle the lemon peels so substituted simple syrup and lemon juice, and it was still delicious. I also used rose flavored gin (NYDC Dorothy Parker) and a rhubarb liquor instead of orange liquor. Fantastic!