Boathouse Punch

VeganVegetarian
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Ingredients

  • Peels of 4 lemons ⓘ
  • 1/2 cup superfine sugar ⓘ
  • 1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire)
  • 1 (750-ml) bottle Aperol ⓘ
  • 12 ounces St. Germain elderflower liqueur
  • 12 ounces lemon juice ⓘ
  • 12 ounces orange juice
  • 12 ounces grapefruit juice

Instructions

  1. 1. 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.
  2. 2. 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 rose. Garnish the punch bowl with the lemon wheels.

Nutrition & Diet Analysis (per serving)

51 kcal 3% DV
Protein Fat Carbs

Macronutrients

Protein 0.9g 2% DV
Total Fat 0.3g
Carbs 11.9g 4% DV
Fiber 1.3g 4% DV
Sugar 4.5g 9% DV

Electrolytes

Sodium 11mg
Potassium 168.8mg 4% DV

Vitamins & Minerals

Vitamin A 6.3mcg 1% DV
Vitamin C 22.2mg 25% DV
Calcium 47mg 4% DV
Iron 0.2mg 1% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar lemon juice grapefruit juice orange juice

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