Holiday Gin & Ginger Punch

When you host this year’s holiday party, you should think seriously about choosing a signature drink. That may sound like hokey advice, but you don’t need a cutesy name for the signature drink or anything that drastic. Still, it’s charming. In addition to charm, what you get by putting just one drink on the menu is a single ingredient list, a whole lot less ad hoc drink mixing, and a big bowl of punch.

Holiday Gin & Ginger Punch

Here’s our one-drink offering,  Gin & Ginger Punch. Beloved by all- even those who claim to not like gin based drinks! It’s super easy to make and very refreshing next to all those butter cookies and eggnog. The angostura bitter turns the punch a gorgeous shade of  blush, and the massive ice cube, shaped by a bundt pan, cools the festive drink without making it watery.

Holiday Gin & Ginger Punch

On the ingredient list, you won’t find all that many things to shop for. There’s a big handful of limes, which you squeeze and squeeze and squeeze until all of the lime juice is ready to into the bowl. There’s a big root of ginger, which you mince into pieces before combining with sugar and water to make a sweet, spicy syrup.

Holiday Gin & Ginger PunchHoliday Gin & Ginger Punch

Ginger ale blends all the flavors together and adds pizzazz with some bubbles. To garnish, we’ve got frozen lime slices–frozen because it helps the slices maintain their shape in the punch. Once everything’s all mixed in together, the punch is ready, and your work is done.Holiday Punch from Blue Apron

Holiday Punch from Blue Apron Holiday Punch from Blue Apron

Read on for the full recipe you’ll reach for again and again this season.

Ginger Gin Punch

1 cup fresh lime juice
5 inch piece of ginger
1 cup sugar
1 750 ml bottle of gin
2 liters of ginger ale
15 or so dashes of Angostura Bitters
2 limes

1 bundt pan
1 punch bowl
1 punch ladle

The night before your party, make an enormous ice cube and frozen lime slices. Fill a bundt pan with water and freeze over night. Thinly slice the lime and lay out in a single layer on a cookie sheet to freeze overnight.

Roughly chop the ginger (no need to peel it – but rinse it if you’re not going to peel) to yield 1/2 cup. Or better yet, use a food processor.

Make the ginger syrup: In a small saucepan combine the sugar, chopped ginger and 1 cup water and bring to a simmer over medium-high heat. Let the water simmer for 1 to 2 minutes or until the sugar dissolves. Let the mixture cool to room temperature then strain out and discard the ginger.

Unmold the ice: Once you are ready to serve the punch, remove the bundt pan from the freezer and quickly run the bottom under hot water to loosen the ice. Transfer the large bundt-sized ice cube to a large punch bowl.

Mix the punch: in the same large punch bowl add the ginger syrup, gin, ginger ale, lime juice and angustora bitters. Stir to combine.

Garnish the punch by finishing it off with the frozen lime slices. Enjoy!