Summer may be officially over but everyone’s return to the city after vacation is a great time to catch up with friends. This “back-to-school” moment calls for a signature cocktail that celebrates the changing of the season.
An oldie but a goodie from Food & Wine, we can’t wait to make Wayne Collins‘ recipe for Indian Summer Punch at our next party. A sophisticated yet crowd pleasing choice, this drink slowly ushers in autumn flavors and, with the slices of peach, cucumber and green apple, looks great presented in a glass punch bowl.
INDIAN SUMMER PUNCH
makes approximately 24 drinks
One 1-liter bottle gin, preferably London dry
One 1-liter bottle Carpano Antica Formula (sweet Italian vermouth)
8 ounces St-Germain elderflower liqueur
8 ounces crème de pêche (peach liqueur)
24 ounces Lemon Syrup
16 ounces unfiltered apple juice
32 ounces chilled tonic water
16 ounces chilled sparkling water
1 sliced green apple, 2 sliced peaches, 6 long, thin cucumber slices and 1/4 cup torn mint leaves (optional), for garnish
In a punch bowl, combine the gin, vermouth, elderflower and peach liqueurs, Lemon Syrup and apple juice.
Refrigerate until chilled, about 4 hours.
Stir in the tonic water and sparkling water.
Add ice and garnish with the apple, peaches, cucumber and mint leaves.
This recipe was originally created by Wayne Collins, an award winning bartender and, according to the New York Times, “A British Cocktail King.” Collins suggests using premium all natural tonic water. We like Tonic Water by Stirrings which is made with triple-filtered water, Cinchona Bark extract, a bit of cane sugar and is infused with “Champagne-like” carbonation.
PHOTO CREDIT: Tina Rupp for Food & Wine