Billingsley Punch
Servings: 64 ounces (roughly 16 servings)
Ingredients
- ½ cup sugar
- 18 ounces gin
- 6 ounces Aperol
- 6 ounces grapefruit juice
- 6 ounces lemon juice
- 12 dashes Peychaud’s bitters
- 22 ounces club soda
Instructions
- Combine sugar and gin in a pitcher and stir until dissolved.
- Add remaining ingredients with the exception of the club soda.
- Fill pitcher ¾ with ice and stir until chilled.
- Strain into punch bowl containing a large ice block.
- Add the club soda or alternatively allow guests to self-serve and add club soda according to preference.
Notes
This is a slightly modified version of Alex Day's recipe found in Death & Co: Modern Classic Cocktails.