Try this invigorating punch in any season. It’s especially delicious surrounded by friends during inclement weather.
Serves 8 – 12 people.
24 ounces rye whiskey
8 ounces grenadine
8 ounces mint green tea
8 ounces fresh lemon juice
12 dashes Bittermilk No. 1
Bourbon Barrel Aged Bitters
4 ounces of orange oil mixture (see note)
24 ounces Cannonborough or Goslings Ginger Beer
Oranges and orange slices
Large ice cubes
Note: The orange oil mixture, also referred to as oleo saccharum, is a classic 19th century cocktail ingredient. You make it by mixing the peels of 4 oranges with 8 ounces of sugar in a bowl and waiting 1-2 hours. The sugar extracts the oils from the peels, leaving an intensely-flavored syrup.
In a large punch bowl, combine the rye whiskey, grenadine, mint green tea, lemon juice, bitters, and the orange oil mixture.
Then add three to four cups of ice (preferably large cubes) and stir to chill thoroughly. Immediately before serving, add 24 ounces of Ginger Beer and several fresh orange slices.
Grate fresh nutmeg over the punch and serve.
Created by David Matthews for Connect Consulting Group.
Click here for our Connect Consulting Group Holiday Recipe Archive
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