Pac Rim Holiday Punch

Ingredients

Yield:

1 cocktail

• Ingredients

  • 45ml Grand Marnier
  • 20ml Ron Zacapa Rum or any other aged rum
  • 20ml Lemon Juice
  • 20ml Maple Syrup (thinned)
  • 5ml Dale De Groff Pimento Bitters
  • 60ml Lapsang Souchong Tea (Cold)

Preparation

Difficulty:

Easy

 

1. Block Ice

   1. Empty Tupperware container (large) or similar vessel.
   2. Fill with water and allow to freze to create a block of ice. Once frozen, run warm water on outside of container to release ice.
   3. Block ice is important to keep your punch cold without too much dilution.

2. Thinned Maple

   1. Dilute maple syrup with hot water at 2:1 ratio aka. 2 parts maple syrup, 1 part hot water. This will make it easier for the maple to combine into the punch.

3. Lapsang Souchong Tea-Cold Infusion

   1. Steep tea bags in room temperature water in clean container, then let sit for 12 hours. This draws out more of the smoky and sweet flavours from the tea when doing a hot infusion, it just takes longer.

4. Punch Preparation

   1. Multiply ingredients by amount of serves looking to attain.
   2. Mix all ingredients into large container or bottle. Add two cinnamon sticks and one star anise.
   3. Store in refrigerator for 2 hours prior to serving.
   4. Add block ice to punch bowl, give the bottle(s) with punch an light shake before pouring over ice into punch bowl.
   5. You can add the cinnamon sticks, orange wheels, and grate nutmeg on top of punch for garnish.
   6. You can batch the punch into one litre bottles and keep refrigerated. Top up punch bowl as needed.
   7. Tea can be easily interchanged with your favourite tea this time of year. 
   8. Transport the punch into one litre bottles and keep refrigerated; top up punch bowl as needed.
   9. Multiply ingredients by amount of serves looking to attain.