Nothing like celebrating the 4th of July with a British punch. Hey, it's a way for us to forgive, and honor various traditions, right? The Garrick Club Punch was first served in the London club of that name around 1835, about four years after it's founding. It's a great punch for any time of year, but it's especially refreshing in the summer. According to my friends, it was like the best booziest lemonade they'd had. Be sure to let those muddled lemon peels soak up the sugar for about half an hour. This punch is traditionally made with maraschino liqueur, but if you don't have that on hand, you can substitute Grand Marnier, according to David Wondrich's update on the recipe. I made it with Tanqueray London Dry Gin, only because I didn't have enough Bols Genever to spare. I toted a couple coolers of this out to the beach and we finished it in no time. There's no better way to celebrate the summer (and American independence) than with something classic, extra boozy and British.
Garrick Club Punch - serves about a dozen
- 4 lemons
- 1/2 cup sugar
- 1 cup fresh lemon juice, strained
- 1 750 mL bottle of gin (I used Tanqueray London Dry Gin)
- 4 oz Grand Marnier or maraschino liqueur
- 24 oz chilled club soda
- Peel all the lemons with a vegetable peeler and make sure you avoid the white pith.
- Muddle the lemon peels with sugar in a 3 quart pitcher or punch bowl.
- Let the peels stand for 30 minutes.
- Add the lemon juice and stir until the sugar has dissolved.
- Add the gin and Grand Marnier and stir.
- Fill your pitcher or punch bowl halfway with ice and add the club soda.
- Stir and enjoy!