Gin Punch with Lime and Mint

Name: Gin Punch with Lime and Mint
Yield: 8–12 servings
Ingredients: 1 750-ml bottle dry gin (preferably J. Rieger & Co.); 6 cups coconut water; ¾ cup fresh lime juice; ¾ cup (or more) sugar; ¼ cup dry curaçao liqueur (preferably Pierre Ferrand); 8–12 coconut shells (optional); Mint sprigs and lime wedges (for serving)

Nick Detrich8–12 servingsSource

punch cocktail caribbean coconut lime gin summer quick easy 5 ingredients or fewer drinks

Ingredients

1 750-ml bottle dry gin (preferably J. Rieger & Co.)

6 cups coconut water

¾ cup fresh lime juice

¾ cup (or more) sugar

¼ cup dry curaçao liqueur (preferably Pierre Ferrand)

8–12 coconut shells (optional)

Mint sprigs and lime wedges (for serving)

Method

Whisk gin, coconut water, lime juice, sugar, and curaçao in a large bowl until sugar is dissolved. Taste and add more sugar, if desired. Chill until cold, at least 1 hour and up to 4 hours.

If serving punch in coconut shells, use a hacksaw or cleaver to cut 2" off the tops: Working one at a time, saw part of the way through as you rotate the shell, or use the back of the cleaver to whack as you rotate. Keep working your way around the shell until it cracks open. You won’t get a perfectly smooth cut and that’s okay.

Ladle punch into ice-filled coconut shells or rocks glasses and garnish each with a mint sprig and a lime wedge.