Cocktail Recipe: Great Elm Punch

Beverage director Will Thompson created this tropical-with-an-edge punch recipe, then jazzed up the presentation with assorted lemon slices, herbs, and coconuts—feel free to play around with your own garnishes.
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Photograph by Nina Gallant

8 oz. coconut water
1 c. granulated sugar
12 oz. tequila, recommended: Ocho blanco
6 oz. passion fruit purée, recommended: 100 percent frozen passion fruit
6 oz. fresh-squeezed lemon juice
6 oz. Aperol or Campari, substitute: 2 oz. Angostura bitters

Makes Six 5-Ounce Cocktails

In a large jar or other container with a tight-fitting lid, whisk the coconut water with sugar until it dissolves. Add the remaining ingredients and shake to combine. Serve with ice in your favorite punch bowl or in a hollowed-out watermelon. Garnish as desired: Consider edible flowers, fresh mint, sliced lemon and lime, coconut, or watermelon cubes.

Above: Midcentury glass punch bowl, $195, and vintage etched champagne glasses, $60 for set of six, both Observatory. Vintage glass punch cups, New England Country Rentals. Vintage European glass coupes, $58 for set of five, Reside. Be Home ladle, $5, and “Granada” juice glass, $40 for set of four, both Anthropologie. Below: Vintage glass punch cups, New England Country Rentals. “Urchin” spoon, $22 for two, Artefact.

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Photograph by Nina Gallant

Check out more recipes for summer entertaining.

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