Adult Halloween “Punch”
Author note: The key to a good cocktail, big batch or small batch, are cold ingredients and cold serving glasses. If the liquor is cold, it will not immediately melt the ice leaving you with a less watered-down cocktail. If you are making this last minute, feel free to use regular ice for the cocktail, not homemade tonic water ice. Be sure to rinse the herbs off before garnishing the drinks.
1 liter tonic water
2 cups gin, chilled
tonic water ice cubes, see recipe below
thyme sprigs, for serving
rosemary sprigs, for serving
lime wedges, for serving
At least 24 hours before serving, chill the tonic water and liquor. Also, make the tonic water ice cubes.
Right before service, slice two limes and two mandarins into thin rounds. Set aside.
Pour the gin into a large pitcher. Add the juice of three limes. Stir and let sit for 5 minutes.
Fill the pitcher halfway with tonic water ice cubes. Slowly pour the tonic water over the ice cubes and gently stir to combine. Pour into chilled serving glasses and garnish with a lime wedge and a sprig of fresh thyme or rosemary. Serve immediately.
for the tonic water ice cubes
mandarins (optional), thinly sliced
Place one mandarin slice into each ice cube mold. Fill the molds three-fourths of the way full with tonic water. Place into the freezer and freeze solid, about 8 hours.