BC’s Kitchen’s Riverfront Punch
1 cup sliced strawberries
1 cucumber, peeled and sliced
6 oz. honey
3 oz. warm water
1 750-ml. bottle Hendrick’s Gin
12 oz. lime juice
12 oz. unsweetened pineapple juice
25 oz. ginger beer
8 to 10 dashes Peychaud’s Bitters
• The night before, add the strawberries and half the cucumber slices to a silicone Bundt pan or 1-quart container. Fill with water, cover and freeze overnight.
• In a small bowl, whisk together the honey and warm water to make honey syrup.
• In a large punch bowl, combine the gin, lime and pineapple juices, 8 ounces honey syrup, ginger beer and bitters.
• Add the ice block just before serving. Garnish glasses with the remaining sliced cucumber.