Back in the early part of the nineteenth century, the Garrick Club was one of London’s sportier institutions, with a membership made up of actors, slumming aristocrats, and other racy types. Like Limmer’s Hotel (for which see the John Collins), it was famous for its Gin Punch. And rightly so: this is just about the best thing known to mankind for refreshing a passel of thirsty, hot party guests. Serves 16.
10 or 12 large lemons
40 ounces Bols genever gin
8 ounces maraschino liqueur
48 ounces chilled fizz water
To assemble, peel 4 of the lemons with a vegetable peeler, avoiding the white pith. Squeeze the lemons—you need 12 ounces of juice—and pour the juice into a large pitcher or bowl along with the gin and maraschino. Steep the lemon peel in the mixture for at least an hour. When it’s time to serve it forth, pour the Punch into a punchbowl, slide in your block of ice, and add the fizz water.
