Barbados Gin Punch
Some coconut waters have a blush to them, so look for white or clear ones for making this punch recipe. And yes, you can serve this in a punch bowl if you don't have any coconut shells lying around!
- 1 750-ml bottle dry gin (preferably J. Rieger & Co.)
- ¼ cup dry curaçao liqueur (preferably Pierre Ferrand)
- 8–12 coconut shells (optional)
- Mint sprigs and lime wedges (for serving)
Whisk gin, coconut water, lime juice, sugar, and curaçao in a large bowl until sugar is dissolved. Taste and add more sugar, if desired. Chill until cold, at least 1 hour and up to 4 hours.
If serving punch in coconut shells, use a hacksaw or cleaver to cut 2" off the tops: Working one at a time, saw part of the way through as you rotate the shell, or use the back of the cleaver to whack as you rotate. Keep working your way around the shell until it cracks open. You won’t get a perfectly smooth cut and that’s okay.
Ladle punch into ice-filled coconut shells or rocks glasses and garnish each with a mint sprig and a lime wedge.