LEOPOLD BROS.

RECIPES: LEOPOLD'S SUMMER GIN

Leopold's Summer

Gin Punch

1 bottle Leopold's Summer Gin

12 oz. cane sugar

6 large lemons

3 grapefruits

2 stalks of rhubarb

1 pint hot water

3 pints cold water

3 bags Earl Grey Tea 

8 oz. lemon juice

8 oz. grapefruit juice

Peel all lemons and grapefruit, and set aside the peeled fruit to be juiced. Don’t throw out the peels – they’re important!

 

Take all the lemons peels and grapefruit, and combine in a dry container with roughly chopped rhubarb and 12 oz. cane sugar. Muddle the citrus peels, rhubarb and sugar together to create Oleo Saccharum, (oil and sugar mixture). Let the Oleo Saccharum sit for at least two hours (overnight would be even better). The sugar extracts the lemon oil from the zest of the lemons and creates an integral part of any classic punch recipe. 

 

For lemon and grapefruit juice: You can juice the peeled lemons and grapefruit you used to create the Oleo Saccharum, or purchase lemon and/or grapefruit juice. 

Steep the tea in the hot water for ten minutes or long enough to create a strong and slightly bitter tea. Add all remaining ingredients: Leopold’s Summer Gin, fruit juices, and cold water together and refrigerate. Strain out the lemon peels and serve in a large punch bowl over large blocks of ice for best presentation. Garnish with any citrus and/or herbs you see fit. 

By Randy Layman

Ms. Collins

1½ oz. Leopold's Summer Gin

¾ oz. simple syrup

½ oz. fresh lemon juice

½ oz. fresh lime juice

3 oz. sparkling wine

 

Combine Leopold's Summer Gin, simple syrup, fresh lemon juice, fresh lime juice, and ice in a shaker. Shake and strain over fresh ice in a Collins glass. Add sparkling wine to fill. Stir gently to mix. Garnish with lemon and/or lime.

Gin Tonic

1½ oz. Leopold's Summer Gin

4 oz. Elderflower Tonic Water

 

Fill a stemmed wine glass with ice. All Leopold's Summer Gin and Elderflower Tonic Water. Garnish with orange slices, limes slices, and sprigs of fresh thyme. 

Bee's Knees

2 oz. Leopold's Summer Gin

¼ oz. Iris Liqueur

¾ oz. fresh lemon juice

¾ oz. simple honey syrup

 

Combine all ingredients in a cocktail shaker with ice. Shake and strain over an ice cube (opt for an ice of frozen beet juice if possible). Garnish with a lemon peel. 

Variation by Alex Kady

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