• 1 cup basil leaves
  • 1 cup sugar
  • 1 (750ml) bottle gin
  • 6 cups (48oz/1,419ml) grapefruit juice
  • 1 cup (8oz/236ml) lime juice
  • 1 liter (4 cups) fizzy water
  • 4 limes, sliced into coins


Make the simple syrup: In a medium pot, stir the sugar into 1 cup of water. Turn the heat to medium-high, and let the sugar water come to a simmer. Turn off the heat, and add the basil leaves. Let the simple syrup steep for 30 minutes. Run the syrup through a sieve, and then move it to the fridge to chill for least 30 minutes.

Mix together the basil syrup, gin, grapefruit juice, lime juice and 2 cups of cold water; chill for another 30 minutes, until quite cold. Before serving, top the punch with lime coins. You can add the fizzy water all at once to the punch bowl, or allow each guest to top off their own glass.

You can make the punch (basil syrup + gin + grapefruit juice + lime juice + water) up to 1 day ahead, and chill in the fridge until ready to serve. Recipe and image from

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