At the bar, we have giant ice molds to make the ice cubes that keep this punch cold, but when I do it at home, a Tupperware container works just as well. Fill a 1-quart to 2-quart container with hot water (which freezes into clearer ice) and stick it in the freezer twenty-four hours before the party. Then add the giant cube to your punch bowl right before the guests arrive; it keeps everything cold and looks beautiful.

　　

Ingredients

Makes 20 servings

　　Peels of 4 lemons

　　½ cup superfine sugar

　　1 (1-liter) bottle gin (I recommend Bombay Dry or Bombay Sapphire)

　　1 (750-ml) bottle Aperol

　　12 ounces St. Germain elderflower liqueur

　　12 ounces lemon juice

　　12 ounces orange juice

　　12 ounces grapefruit juice

　　Large ice block

　　1 (750-ml) bottle sparkling rosé wine

　　Garnish with lemon wheels (from 2 lemons)

　　

Step 1

Place the lemon peels in a bowl with the sugar (save the lemons for juicing). Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour, or overnight.

　　

Step 2

In a large punch bowl, combine the gin, Aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes. Remove the peels. Right before serving, add the ice block and rosé. Garnish the punch bowl with the lemon wheels.

　　Excerpted from the book The Craft Cocktail Party, by Julie Reiner with Kaitlyn Goalen. © 2015 by Julie Reiner. Reprinted by permission of Grand Central Life and Style. All rights reserved.