Billingsley Punch

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Servings

Ingredients

12 white sugar cube

240 mlsoda water

180 mlLondon Dry gin

Tanqueray No. Ten Gin

60 mllight aperitivo amaro

Aperol

60 mlgrapefruit juice

60 mllemon juice

4 dashesaromatic bitters

Peychaud's bitters

6 grapefruit, crescents

In a pitcher, muddle the sugar cubes with 4 ounces of the club soda until the sugar is fully broken up.

Add the remaining ingredients (except the remaining club soda) and fill the pitcher three-quarters full with ice cubes.

Stir until cold, then strain into a punch bowl over 1, large block of ice.

Top with the remaining 4 ounces of club soda.

Garnish with the grapefruit crescents and serve with a ladle and punch glasses.

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