Brunch Punch

• 16 ounces (2 cups) gin
• 16 ounces (2 cups) Campari
• 16 ounces (2 cups) white vermouth
• 48 ounces (6 cups) freshly squeezed grapefruit juice (juice of 5 fruits)
• Sliced cucumber and orange, or other citrus, for garnish

1. In a large pitcher, combine all the liquids; stir gently.
2. Float some of the wheels of cucumber and oranges on the punch.
3. Ladle punch into rocks glasses filled with ice, and garnish with cucumber and orange.

gin, white vermouth, freshly squeezed grapefruit juice, cucumber

Taken from cooking.nytimes.com/recipes/1016393 (may not work)