Long Island Punch with Grapefruit

Ingredients:

• 20 sprigs of mint + extra for garnish
• 1 cup of sugar
• 2 tbsp. gin
• 2 cups freshly squeezed pink grapefruit juice
• 2 cups white rum
• 2 cups of tequila
• 2 tbsp. triple sec
• 2 cups of vodka
• 2 liters of cola
• 1 pink grapefruit, thinly sliced
• Special equipment: 12-cup metal muffin pan

Preparation:

1. Pick the leaves from 10 mint sprigs. Place them in 12 muffin tins. Fill with water to cover. Freeze for about 4 hours.
2. Combine the sugar with 1 cup of water in a medium saucepan and heat over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 mint sprigs. Remove from heat and let steep for 15 minutes. Strain the syrup and let it cool slightly.
3. Combine gin, grapefruit juice, rum, tequila, triple sec, vodka, and mint syrup in a 4-liter jug. Refrigerate until ready to serve. Pour the cocktail into a large punch bowl.
4. Add cola just before serving. Add 6-8 grapefruit slices to the punch. Remove the mint ice from the ice cube trays and add it to the punch bowl. Serve the punch in glasses over ice, garnished with mint sprigs.