Bartenders across the nation including Miami’s Cricket Nelson (Freehand 27) and Julio Cabrera (The Regent), New York’s Vincenzo Cangemi (Prova), Boston’s Ran Duan (The Baldwin Bar), and San Francisco’s Brian Means (Dirty Habit) all recommend super-sized summer punches inspired by time-honored classic cocktails like the Pimm’s Cup, Hemingway Daiquiri or Gin and Tonic to prep for busy evenings or large parties. Use the same industry trick at your own summer gatherings, offer an interactive DIY element for guests, and join in the fun rather than getting stuck behind the bar!
Mixologists suggest adding a single large block of ice at the last minute to your summer punches.
Sapphire Earl Grey Collins – Created by Bombay Sapphire North American Brand Ambassador, Gary Hayward
7.5 ounces Bombay Sapphire gin
3.75 ounces lemon juice
3 ounces simple syrup
5 ounces Earl grey
5 ounces club soda
Build with ice in punch bowl and stir. Serves 5.
Pineapple and Sage Gimlet – Created by Bombay Sapphire North American Brand Ambassador, Gary Hayward
7.5 ounces Bombay Sapphire gin
3.75 ounces lime juice
3 souncesimple syrup
7 sage leaves
5ozounces pineapple juice
Build with ice in punch bowl and stir. Serves 5.
Gin Cup – Created by Bombay Sapphire North American Brand Ambassador, Gary Hayward
7.5 ounces Bombay Sapphire gin
4 ounces Pimm’s
1 ounce lemon juice
7.5 ounces ginger ale
10 mint sprigs
10 cucumber slices
5 orange wheels
6 strawberries
Build with ice in punch bowl and stir. Serves 5.
Singapore Sling – created by Bombay Sapphire North American Brand Ambassador, Gary Hayward
7.5 ounces Bombay Sapphire gin
3.75 ounces lemon juice
2.5 ounces simple syrup
1 ounce Benedictine
3 ounces Cherry heering
10 ounces club soda
Build with ice in punch bowl and stir. Serves 5.
Punch Drunk Love – Created by Bombay Sapphire NY’s Most Imaginative Bartender Winner 2014, Enzo Cangemi
14 ounces Bombay Sapphire gin
7 ounces St-Germain artisanal French elderflower liqueur
1 spring of sage
6 ounces fresh guava juice
6 ounces lemon juice
Black peppercorn
Build with ice in punch bowl and stir. Serves 5-7.
St-Germain Rosemary Punch
1 cup Bombay Sapphire Gin
1 cup St-Germain artisanal French elderflower liqueur
½ cup fresh lemon juice
4 cups freshly brewed jasmine tea
10 dashes orange bitters
8 rosemary sprigs
Combine all ingredients in a punch bowl and stir well with plenty of ice to chill. Ladle into punch glasses or rocks glasses. Serves 4-6.
Sangria Flora
3 cups Sauvignon Blanc or Dry white wine
¾ cups St-Germain artisanal French elderflower liqueur
5 fresh strawberries (halved)
5 fresh raspberries
5 fresh blackberries
10 fresh grapes
Stir ingredients in a carafe. Let the mixture soak for 15 minutes (or longer if desired), then pour into ice-filled glasses. *The fruits listed are merely suggestions. Many combinations of local, seasonal fruit will work nicely with St-Germain. Be creative! Serves 4 to 6.
Hemingway Daiquiri Punch
15 ounces Caliche Rum
5 ounces maraschino liqueur
8 ounces fresh grapefruit juice
6 ounces lime juice
Build with ice in punch bowl and stir. Serves 5-7.
Cali Daiquiri Punch
15 ounces Caliche Rum
5 ounces fresh lime juice
5 ounces Stevia water reduction (10 drops of liquid Stevia to 1 ounce of water)
1 fresh strawberry
Garnish: Strawberry or lime twist
Build with ice in punch bowl and stir. Serves five.
Cali Tidings Punch
1 liter bottle Caliche Rum
1 bottle of sparkling wine
16 ounces of Ruby port
12 ounces curaçao liquor
12 ounces fresh squeezed and strained orange juice
12 ounces unsweetened pineapple juice
8 ounces fresh squeezed strained lemon juice
8 ounces light agave nectar.
1 large block of ice
Garnish: 1 cup of hulled and sliced strawberries, 2 large lemons pitted and sliced and a handful of mint leaves.
In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least four hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups. Serves 10-12.
