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1
The day before serving the punch, fill a small saucepan three-quarters of the way full with water.
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2
Crush the greens with your hands until wilted and add them to the saucepan.
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3
Cover the pan tightly with plastic wrap, then punch the mint sprigs through the plastic so theyre held upright in the pan.
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4
Place in the freezer and freeze until solid.
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5
Combine the gin, Chartreuse, lemon juice, and bitters in a 5-quart plastic or metal bowl.
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6
(At this point the mixture can be refrigerated for up to 8 hours.)
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7
When ready to serve, nest the punch bowl inside a wider 10-quart plastic or metal bowl (do not use glass or ceramic bowls for either part of this setup, because the cold from the dry ice can crack them).
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8
Gently stir in the apple cider and club soda, being careful not to overmix or your punch will be flat.
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9
Remove the saucepan with the ice block from the freezer.
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10
Cut away and discard the plastic wrap (do not pull it over the mint sprigs).
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11
Dip the outside of the saucepan in hot water or hold it over the flame on a stovetop burner to release the ice block.
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12
Remove the ice block from the saucepan and place it in the punch.
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13
Pour the water into the wider outer bowl.
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14
Using tongs or gloves, place 1 piece of the dry ice into the water.
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15
Store the remaining dry ice in a well-ventilated area or outside and add additional pieces to the outer bowl as needed for the smoke effect.
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16
Serve immediately.
