Grapefruit Basil Gin Bucket
Gin Buckets are not elegant or fancy. By definition, this category of college party “cocktail” is served in an actual bucket. Often, it is sipped not from glasses, but rather expelled from a turkey baster. And yet, the Gin Bucket’s base makeup of citrus soda, gin and fruit is ripe for elevation. It’s a great party drink for a reason—and that reason is not the bucket. This take on the college drink is inspired by Mediterranean flavors. A mix of ultra-tangy San Pellegrino Limonata, fresh grapefruit juice, Prosecco and gin (obviously), it’s as easy to make as anything you threw together in college, but much, much tastier. And the addition of basil makes it extra photo-friendly as well as deliciously aromatic. Scale it up or down as you see fit, and serve it whenever you need to satiate a crowd of thirsty guests—it even works as a brunchtime cocktail. If you’re worried about time, you can prepare part of the punch ahead of time. Just wait until you’re ready to serve it to add the sparkling ingredients, ice and basil.
If you’re looking for a different type of Gin Bucket, we have you covered. Try the Porch Napper with cherry-flavored Cheerwine, the Ye Olde Gin Bucket, which is a big batch take on a French 75, the Sloe Gin Bucket with sloe gin and sparkling rosé, the Monsieur Bucket with lime juice and honey or the Bloody Good Gin Bucket, which uses orange-flavored sparkling water in place of soda.
- 1 750-mL bottle London Dry Gin
- 1 liter San Pellegrino Limonata
- 1 750-mL bottle Prosecco
- 3 Grapefruits
- 2 Grapefruits, sliced
- 1 bunch of Basil
Mix gin, grapefruit juice and sliced grapefruit together in a large pitcher.
When you’re ready to serve, add ice, a handful of basil leaves, Prosecco and San Pellegrino. Stir briefly to combine.
Serve in glasses over fresh ice with more basil to garnish.
Contributed by Supercall