Afton Club Punch

David Wondrich, the mixologist and author, said this punch, which begins with a sugar and lemon peel "shrub,'' is "lowish on the alcohol, and slightly unusual. People like it when I make it.''

Afton Club Punch

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  • Prep Time


  • Total Time


  • Servings



  • 4


  • ¾

    cup white sugar

  • 16

    ounces genever

  • 16

    ounces chilled German (or other) riesling, not too sweet

  • 16

    ounces chilled sparkling water

  • Nutmeg for garnishing


Make the shrub: Peel lemons with a vegetable peeler, avoiding pith. Juice lemons and set juice aside. Place peels and sugar in a Mason jar, seal and shake. Leave jar in the sun for 3 to 4 hours or overnight. Add reserved lemon juice and shake until sugar is dissolved. Will keep for several days refrigerated. In a gallon bowl or pitcher, combine shrub (peels and all) with all the liquids; stir gently. Add a 1-quart block of ice (made by freezing a quart container of water overnight). Grate nutmeg on top and ladle into small serving glasses.


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