Aperol Gin Punch

farm punch
Photo: Paola + Murray
Prep Time:
10 mins
Total Time:
10 mins
8 to 10 Serves

Dubbed farm punch by Sas Stewart, the co-founder of Stonecutter Spirits, this big-batch cocktail combines equal parts gin, Aperol, Lillet Blanc, and lime juice with fresh basil.


  • 2 cups gin, preferably Stonecutter Spirits, chilled

  • 2 cups Aperol, chilled

  • 2 cups Lillet Blanc, chilled

  • 2 cups fresh lime juice

  • ½ teaspoon orange-blossom water (optional)

  • Basil sprigs, for serving


  1. Fill a large pitcher with ice. Add gin, Aperol, Lillet, lime juice, and orange-blossom water, stirring to combine. Pour into ice-filled glasses and garnish each with a basil sprig.

Cook's Notes

You can prepare this ahead of time, too: Combine the ingredients in the pitcher without ice and refrigerate, then add the ice just before serving.

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