By Nikita Toppo
This citrusy and bubbly cocktail made with lemon, aperol and gin goes well for all kinds of celebrations.
Peels of 4 lemons, 1/2 cup superfine sugar, 1-liter bottle gin, 750-ml aperol, 12 ounces St. Germain elderflower liqueur, 12 ounces lemon juice, 12 ounces orange juice, 12 ounces grapefruit juice, large ice block, 750-ml sparkling rosé wine, garnish with lemon wheels
Place the lemon peels in a bowl with sugar. Muddle the peels until the sugar looks slightly moistened, then let sit covered for at least 1 hour.
In a large punch bowl, combine the gin, aperol, St. Germain, and juices. Add the lemon peel mixture and let sit for 15 minutes.
Remove the peels, add the ice block and rosé. Garnish the punch bowl with the lemon wheels. Serve.