chip shop punch

750 mL Beefeater Gin (3 oz)
1 cup Rothman & Winter Apricot Liqueur (1 oz)
1/2 cup Coruba Rum (1/2 oz)
1 cup Lemon Juice (1 oz)
1 cup Simple Syrup (1 oz Lemon Oleo Saccharum Syrup (*))
2 2/3 cup Cold Water (2 1/2 oz)
2 tsp Angostura Bitters (4 dash)

Combine in a large container with an ice block to chill.
(*) Place the peels of 1/2+ lemon, cover with 3/4 oz sugar in a small bowl or Ziplock bag, and mix. Let sit for 60-120 minutes to extract the oil into the sugar (with occasional mixing). Add 3/4 oz hot water, stir to mix, and strain. Makes a little over an ounce.
Two Fridays ago, I delved into Dan Searing's The Punch Bowl and spotted the Chip Shop Punch by Jake Parrott now of Haus Alpenz. This punch was Jake's riff on the classic Philadelphia Fish-House Punch taken in a British direction with gin as the main spirit; overall, the ingredients reminded me of the Barnum Was Right, so I was quite intrigued especially with the Jamaican rum in the mix. Given that it was still quarantine and our party size was two, I scaled this recipe back eight fold. Once prepared, the Chip Shop Punch welcomed the nose with an apricot bouquet that preceded a lemon and orchard fruit sip. Next, gin, a hint of rum funk, apricot, and clove flavors rounded out this softly balanced tipple. Author Dan Searing commented on my Instagram post that the lemon oleo saccharum was a nice modification, and I also think that swapping out the still water for sparkling would do no harm here either as a variation.