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.

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

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.