Aperol / Brunch Cocktails / Gin / Party Cocktails / Punch

Billingsley Punch


Billingsley Punch // The Shared Sip

Is there anything worse than having friends over, and then spending the evening chained to the oven/stove/bar, unable to really be present and enjoy their company? Making cocktails for the people I love is the whole reason I started this blog (did the name give it away?!), so I’m always on the hunt for a great batch cocktail that I can make for a crowd—and leave me free to mix and mingle.

This punch is bright and perfect for spring—the orange flavor of the Aperol, the tart citrus, the earthy gin. Double or triple the recipe and you’ll be set for at least an hour or so, leaving plenty of time to catch up with your people, relax, and even snag a sip of your own.

Billingsley Punch
adapted from Death & Co.; makes about 4 cocktails

  • 12 sugar cubes
  • 8 oz club soda or seltzer, divided
  • 6 oz gin (I used Tanqueray)
  • 2 oz Aperol
  • 2 oz fresh grapefruit juice
  • 2 oz fresh lemon juice
  • 4 dashes of Peychaud’s bitters
  • Grapefruit wedges or wheels

In a pitcher, muddle the sugar cubes with 4 oz of club soda or seltzer until fully broken up. Add all other ingredients except the remaining club soda or seltzer. Add several handfuls of ice and stir until cold. Strain into a punch bowl and add a large block of ice, if available. Top with the remaining club soda or seltzer, and garnish with grapefruit wedges or wheels.

If you can’t get your hands on a block of ice, keep an ice bucket next to the punch. Guests can build their drink as needed!

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