Pink Elephant Punch
Perfect for a crowd.
- Yield: 10 servings
10 oz Tanqueray 10 gin
10 oz watermelon juice (fresh is best; Chasers is a good fresh brand)
10 oz fresh lemon juice
10 oz vanilla bean and ginger syrup (recipe below)
½ oz Bittered Sling Zingiber crabapple bitters
30 oz sparkling water (Perrier, Pellegrino or club soda)
Cucumber slices, for garnish
VANILLA BEAN AND GINGER SYRUP INGREDIENTS
1 vanilla bean, split and scraped
1 oz freshly juiced ginger
2½ cups water
3 cups white sugar
VANILLA BEAN AND GINGER SYRUP
Split and scrape the vanilla bean and combine with water in a saucepan. Bring water to a slow simmer, then turn off heat. Add sugar and stir to dissolve. Place in fridge and allow vanilla bean to steep in the syrup for 24 hours.
Add ginger juice to the cold, steeped syrup. Strain out vanilla bean and store in clean, dated, refrigerated bottle for up to 7 days. Makes 1 litre
PUT IT ALL TOGETHER
Combine all ingredients except the sparkling water. Stir gently for only a few seconds to dilute the mix, then strain into clean, dated bottles. (You can store these in the fridge for up to 2 days before your event.) To serve, add one large cube or hand-chipped pieces of ice to each glass, add 4 oz of bottled punch mix and top with sparkling water. Garnish with a couple of cold cucumber slices.
Makes 10 servings.