Martha Stewart Aperol Gin Punch

Martha Stewart Aperol gin punch is a bright, citrusy big-batch cocktail with gin, Aperol, Lillet Blanc and fresh basil that comes together in 10 minutes. This quick and easy pitcher cocktail fits summer parties, cookouts and Fourth of July gatherings, and it's a simple recipe that serves 10.

Chill the gin, Aperol and Lillet before they go in the pitcher, because cold liquor keeps the ice from melting too fast. Start with warm bottles and the punch turns watery by the second round of glasses.

Martha's version uses equal parts gin, Aperol, Lillet Blanc and fresh lime juice, so the bitter orange, floral wine and sharp citrus stay in balance. A small splash of orange-blossom water adds a perfumed note that most punch recipes skip.

Martha Stewart Aperol Gin Punch

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking timeminutes

Calories

190

kcal

This is a crisp, citrus-forward punch that stirs together in one pitcher and pours over ice. The lime keeps it sharp, while the Aperol and Lillet round it out and the basil adds a fresh, herbal finish.

Ingredients

• 2 cups gin, preferably Stonecutter Spirits, chilled
  

• 2 cups Aperol, chilled
  

• 2 cups Lillet Blanc, chilled
  

• 2 cups fresh lime juice
  

• 1/2 teaspoon orange-blossom water (optional)
  

• Basil sprigs, for serving
  

Directions

• Fill the pitcher: Fill a large pitcher with ice. That keeps everything cold while you pour in the rest.
• Add the liquids: Add 2 cups gin, 2 cups Aperol, 2 cups Lillet Blanc, 2 cups fresh lime juice and 1/2 teaspoon orange-blossom water if using. Stir well so everything combines and chills evenly.
• Pour the punch: Pour the punch into ice-filled glasses. Make sure each glass gets a full scoop of ice so it stays cold.
• Garnish and serve: Garnish each glass with a basil sprig. Serve right away while the herb is fresh and fragrant.

Tools for this recipe

• Bormioli Rocco glass pitcher with lid, Zulay metal lemon squeezer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Aperol gin punch ahead of time?

Yes, Martha's notes say to mix everything in the pitcher without ice and refrigerate it. Add the ice just before serving so the punch doesn't get diluted while it waits.

What can I use instead of Lillet Blanc?

Dry vermouth is the closest swap, though it tastes a little more herbal and less sweet. Start with the same amount, then taste and add a splash of simple syrup if it seems too sharp.

Is the orange-blossom water necessary?

No, it's optional, and the punch still tastes balanced without it. Use only the 1/2 teaspoon the recipe calls for, because too much quickly tastes like soap.

How many people does this punch serve?

The recipe makes 10 servings, so it works well for a small party. For a bigger crowd, double everything and stir it in a large drink dispenser or two pitchers.

What's the most common mistake with big-batch punch?

Using warm bottles or too little ice is the usual problem, since the punch warms up and waters down quickly. Chill the liquors and lime juice ahead, and keep extra ice nearby for refills.