Brunch Punch

By ltrodrigu

Hearth restaurant serves this refreshing punch at their Sunday brunch, which they prepare with Finger Lakes Distilling Seneca Drums Gin from New York.

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Rate this recipe 4.5/5 (22 Votes)

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Ingredients

16 ounces gin
16 ounces Campari
16 ounces white vermouth
48 ounces freshly squeezed grapefruit juice (juice of 5 fruits)
Sliced cucumber and orange, or other citrus, for garnish

Details

Servings 16
Adapted from nytimes.com

Preparation

Step 1

In a large pitcher, combine all the liquids; stir gently. Float some of the wheels of cucumber and oranges on the punch. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.