Gin Punch
- With a sharp knife and cutting board, slice wedges from any combination of orange, lemon, lime and pineapple and place in a punch bowl.
- Add 1.5 bottles Tanqueray London Dry Gin into the bowl.
- Measure 350 ml maraschino liqueur, 500 ml apricot nectar, 500 ml orange juice, 1 litre pineapple juice, 200 ml lime juice and 100 ml sugar syrup into the bowl.
- Adjust sweet and sour balance to your acquired taste.
- Chill in fridge for two to three hours before serving.
- Pour into individual glasses, over ice.
- Top up with sparkling wine.
