5 refreshing gin & tonic punchbowl recipes for your house parties

DECLARATION PUNCH

1/5

Recipe by Zachary de Git, Spirits Advisor of EC Proof Flat



Serves 15

INGREDIENTS

For the punch: 

250ml black tea (brew 20g black tea with 300ml and steep for 6min)

200ml lemon juice

50ml St Germaine Elderflower Liqueur*

600ml Ford’s Gin*

15ml angostura bitters*

For the oleo sacharin:

150g castor sugar

Zest of 2 lemons and 1 orange

To serve: 

A bucket of ice 

600ml East Imperial Burma Tonic

2 oranges, sliced into wheels and seeds removed

*Available from The Proof Flat by EC Proof, 43A Hong Kong Street, tel: 8228-0113, ecproof.com. Open Mon to Sat, 11am-7pm. 

DIRECTIONS


To make the oleo sacharin, place the castor sugar in a ziplock bag, then squeeze each citrus zest over the sugar to release the oils. Add the zest, combine well, then compact the mixture in the ziplock. Press out as much air as possible from the ziplock bag before sealing. Set aside overnight.
Strain the black tea and combine the tea liquid with the oleo sacharin.
Transfer the mixture into the punchbowl. Pour in the rest of the punch ingredients. Mix well, and keep chilled in the fridge.
To serve, top up the punchbowl with ice. Add tonic, stir well, then garnish with the orange wheels.


Check out Zac's cocktails at Crackerjack, 43 Tanjong Pagar Road, tel: 8121-1462.

WE LOVE LITCHI

2/5

Recipe by the Nutmeg & Clove team

Serves 12 to 15

INGREDIENTS

For the punch:

150ml lychee syrup*

50ml passionfruit syrup*

100ml fresh lemon juice

450ml Tanqueray London Dry Gin

To serve: 

A bucket of ice

350ml tonic water 

100ml Singha soda water

1 cup lychee pearls* (optional)

*Available at Phoon Huat outlets, including 171 Bencoolen Street, tel: 6338-1143. 

DIRECTIONS


Add the fruit syrups and lemon juice into a large punchbowl.
Add the gin. Stir well. 
When you're ready to serve, add the ice cubes, stir well, then top off with tonic and soda water. Garnish with lychee pearls. 


Check out Nutmeg & Clove's cocktails at 10 Ann Siang Hill, tel: 9389-9301. 

CYPRUS ISOLATION PUNCH

3/5

Recipe by Symphony Loo, bar manager at Neon Pigeon & Fat Prince

Serves 15

For the punch: 

375ml lemon juice

150ml simple syrup (make simple syrup by combining sugar and warm water on a 1:1 ratio)

450ml strawberry puree

To serve: 

A bucket of ice

4 strawberries, thinly sliced

4 lemons, thinly sliced into wheels and seeds removed

15 strips lemon zest

300ml East Imperial Tonic

For the cinnamon gin:

1 stick cinnamon 

450ml Beefeater Gin     

DIRECTIONS


To make the cinnamon gin, infuse gin with a cinnamon stick for at least 24 hours. Strain before using.
In a punchbowl, combine all the punch ingredients. 
Fill up with ice, and stir for 30s. 
Ladle the punch (without any ice) into champagne glasses. Garnish each glass with a slice of strawberry, 2 lemon wheels, and a lemon zest. Top up with tonic. 


Check out Symphony’s cocktails at Neon Pigeon, 1 Keong Saik Road, tel: 6222-3623; and at Fat Prince, #01-01, 48 Peck Seah Street, tel: 6221-3683. 

MOMO PUNCH

4/5

Recipe by Symphony Loo, bar manager at Neon Pigeon & Fat Prince

Serves 15

INGREDIENTS 

For the punch:

450ml Beefeater Gin (Cold Storage)

225ml Hakushika Taru Sake (Fair Price)

150ml lemon juice

300ml white peach puree (blitz canned peaches with the canning liquid into a smooth puree, and chill for at least 6 hours)

To serve: 

A bucket of ice

300ml East Imperial Tonic

30 basil leaves

*Beefeater Gin and Hakushika Taru Sake are available at Cold Storage and Fairprice supermarkets respectively. 

DIRECTIONS


In a punchbowl, combine all the ingredients except the tonic and ice.
To serve, fill up high ball glasses with ice and ladle in the punch. Stir for 30s.
Garnish each glass with 2 basil leaves, then top up with tonic. 


Check out Symphony’s cocktails at Neon Pigeon, 1 Keong Saik Road, tel: 6222-3623; and at Fat Prince, #01-01, 48 Peck Seah Street, tel: 6221-3683. 

 

EVERYTHING IS AWESOME

5/5

Recipe by Peter Chua and Zachary de Git, head barmen of Crackerjack

Serves 15

For the punch:

230ml hot peppermint tea

600ml St George Botanivore Gin*

150ml Cocchi Americano*

200ml lime juice

For the oleo sacharin:

150g castor sugar

Zest of 2 lemons and 1 orange

For the watermelon juice:

650g watermelon

300g castor sugar

To serve: 

A bucket of ice 

600ml East Imperial Burma Tonic*

5 sprigs mint

1 lemon, sliced into wheels and seeds removed    

1 lime, sliced into wheels and seeds removed    

*Cocchi Americano is a wine-based aperitif from Italy's Asti province. Available from The Proof Flat by EC Proof, 43A Hong Kong Street, tel: 8228-0113. Open Mon to Sat, 11am-7pm. 

DIRECTIONS


To make the oleo sacharin, place the castor sugar in a ziplock bag, then squeeze each citrus zest over the sugar to release the oils. Add the zest, combine well, then compact the mixture in the ziplock. Press out as much air as possible from the ziplock bag before sealing. Set aside overnight.
To make the watermelon juice, blitz the watermelon in a blender, then use a fine sieve to strain out the pulp. Stir in 300g castor sugar until dissolved. Set aside 200ml of this syrup for the cocktail.  
Combine the oleo saccharin with the hot peppermint tea until all the sugar has dissolved.
In the punchbowl, combine the rest of the punch ingredients. Mix well, and keep chilled in the fridge.
To serve, fill up the punchbowl with ice, then top with tonic. Garnish with mint sprigs and citrus wheels. 


Check out Peter and Zac's cocktails at Crackerjack, 43 Tanjong Pagar Road, tel: 8121-1462.