Going the Distance

By: Hannah Lee Leidy
Riff Gin Rickey Featured
Photo by Brett Winter Lemon

Food Culture of the South

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Makes 1 punch bowl

  • 3 tea bags
  • 12½ ounces lime juice
  • 2 cups orange-grapefruit “sherbet” (recipe follows)
  • 1 (750-milliliter) bottle Drumshanbo Gunpowder Irish Gin
  • Coconut-washed pisco (recipe follows)
  • 3 ounces arak
  • 1 (750-milliliter) bottle prosecco
  • Garnish: Citrus wheels, mint bouquet
  1. Steep tea bags in 1 quart boiling water for 3 minutes. Remove from heat and set aside until cooled to room temperature. Remove and discard tea bags. Set tea aside.
  2. Combine lime, sherbet, gin, pisco, Arak, and prosecco to the punch bowl and stir to incorporate. Add the tea in small increments until desired dilution is achieved. Carefully place a large ice block into the bowl. Garnish with citrus wheels arranged with a mint bouquet in the middle.

Coconut-Washed Pisco

¾ cup coconut oil
1 (750-milliliter) bottle pisco

  1. In a small saucepan, melt coconut oil. In a freezer-safe jar, combine oil and pisco. Shake to combine and set aside overnight.
  2. The next day, freeze mixture for 3 hours. Remove and discard any solids. Pour through a cheesecloth to remove any fine particles and return to bottle or container.

Orange-Grapefruit “Sherbet”

12 oranges
12 grapefruits
3 1/3 cups sugar

  1. Using a peeler, remove orange and grapefruit peels with as little pith as possible. (Reserve citrus for another use.) In a lidded container, combine peels and sugar and lightly muddle to extract oil. Set aside overnight.
  2. The next day, remove peels from sugar and discard. In a pot over high heat, combine sugar and 3 cups water. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat and set aside to cool to room temperature.
  • From Taylor Mann of Lucky, Roanoke, Virginia

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