A Winter Grapefruit Punch for Your Next Party

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Photo: William Hereford

Billingsley Punch

I wanted to build a punch around Aperol, so I paired it with a bunch of refreshing flavors, which always works with this aperitif. The combination of gin, Aperol, and grapefruit is something we use a lot. It turned out to be quite a festive punch, so I named it after Sherman Billingsley, an ex-bootlegger who owned New York’s famously festive Stork Club.

12 white sugar cubes
8 ounces club soda
6 ounces Tanqueray No. Ten gin
2 ounces Aperol
2 ounces grapefruit juice
2 ounces lemon juice
4 dashes Peychaud’s bitters
Garnish: 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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Photo: William Hereford

Excerpted from Death & Co by David Kaplan, Alex Day, and Nick Fauchald, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

More festive punches:
Philadelphia Fish House Punch
Holiday Brunch Punch!
Make Punch Without a Recipe