London’s Garrick Club opened in 1831 as a place for artists and literary types to meet and converse. This, of course, involved plenty of cocktails, and the club quickly became famous for its namesake gin punch. Though originally a club-only secret, the recipe for Garrick Club Punch was eventually printed in the London Quarterly so people outside of the club’s art-adorned walls could enjoy it. Much like a Tom Collins, it’s an amalgam of herbal gin, tangy lemon juice and sweet maraschino liqueur.
Garrick Club Punch
- Peel the lemon carefully to remove only the yellow peel and not the white pith. Firmly muddle the peel with the sugar in a bowl. Cover and set aside for at least an hour to let the flavors meld.
- When the peel and sugar mixture is ready, add 3 oz of lemon juice and stir until the sugar fully dissolves. Strain the mixture into an empty bowl or bottle.
- Add gin, maraschino liqueur and the lemon-sugar juice to a bowl or pitcher with a large block of ice.
- Top with the chilled soda water and stir to combine. Serve.
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