Indulge in a nostalgic yet sophisticated cocktail with this twist on a classic fruit punch in a big batch for everyone to enjoy. This refreshing cocktail combines the bright flavors of lemon, apricot, tart cherries, and peach for a truly delightful experience. Perfect for gatherings of all sizes, this easy-to-make recipe can be customized with your favorite fruits and flavors. Whether you serve it in a stylish pitcher, a retro glass, or a vintage punch bowl, this elegant beverage is sure to impress and delight your guests.
Tips for Juicing Large Quantities of Fresh Fruit
Juicing large quantities of lemons or other fruits can be a time-consuming task. To streamline the process, consider using a citrus press or a juicer designed for fruits. For lemons, a citrus press is often the most efficient tool. Simply cut the lemon in half, place one half in the press, and squeeze the handle to extract the juice. For other fruits, a standard juicer with a wide feed tube can be used. Cut the fruit into smaller pieces, remove any seeds or pits, and feed the pieces into the juicer. To maximize as much juice yield as possible, ensure the fruits are ripe and at room temperature.
Stone Fruit Sour, A Batch Punch Cocktail Recipe
Single Serving Ingredients
- 2 oz Maker’s Mark
- .75 oz lemon juice
- .75 oz Giffard apricot liqueur
- .5 oz tart cherry juice
- .5 oz Giffard peach liqueur
- Lemon slice, to garnish
Batch Ingredients for 40 Guests
- 85 oz Maker’s Mark
- 30 oz lemon juice
- 30 oz Giffard apricot liqueur
- 20 oz tart cherry juice
- 20 oz Giffard peach liqueur
- 40 lemon slices, to garnish
Cocktail Instructions
- In a receptacle of your choice add all ingredients together.
- Taste for desired strength. Let chill in fridge prior to serving.
- Serve on ice with lemon slice for garnish.
Recipes by Andrea Duran / Styling by Anna Franklin / Photography by Dave Bryce
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