Curbside Cocktails: Miami, THE DAILY PUNCH

Miami Gin

This botanical and citrus gin punch by Broken Shaker bar manager Bobby Eldridge is perfect for sipping on a hot Miami day.


(at The Broken Shaker)

Serves 6-12 guests

  • Block of ice
  • 3 cups lemon juice
  • 1 cup rosemary syrup*
  • 1 cup hibiscus reduction*
  • 1 cup sweetened ginger & citrus blend*
  • Several dashes Peychaud’s bitters
  • 1 bottle dry gin
  • 2 cups rosemary water

Garnish: Aromatics
Glass: Rocks

*Rosemary syrup:
Combine roughly chopped rosemary and 4 cups of water and bring to a boil. Reduce heat and let steep like a tea. Add 6 cups of sugar, stir to combine and strain off solids.

*Hibiscus reduction:
Bring 5 cups of water to a boil. Reduce heat and add 1 cup dried hibiscus flowers. Let steep, then remove hibiscus after 5-10 minutes. Let the water simmer and reduce to 4 cups, then add 6 cups of sugar.

*Sweetened ginger & citrus blend:
Combine 1/2 cup fresh ginger juice, 5 cups fresh grapefruit juice and 3 cups of sugar. Stir until sugar has fully dissolved.

Like what you see? Check out another Curbside Cocktails video here.

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