Holiday Punch
Combine the flavours of BC Whisky with rosemary honey, cranberry, and lemon along with the floral character of earl grey tea to create a memorable flavour experience. This Holiday Punch can be easily made a day or two before your next holiday gathering, allowing everything to harmoniously join in chorus. Featuring Shelter Point Distillery Single Malt Whiskey.Ingredients
Serves 17
1 bottle (750 ml) Shelter Point Whisky
4 cups (1 L) Earl Grey tea*
1½ cups (375 ml) Rosemary Honey Syrup**
1½ cups (375 ml) organic 100% pure cranberry juice (not from concentrate)***
¼ cup (60 ml) fresh lemon juice
¾ oz (22 ml) aromatic bitters
fresh cranberries, lemon wheels and rosemary sprigs, for garnish
Instructions
- In a 16-cup (4 L) container, stir all ingredients except garnishes. Refrigerate to chill for 3 hours. When ready to serve, transfer to dispenser or bowl. Add cubed ice. For each serving add 5 oz (150 ml) to punch glass over cubed ice. Garnish with cranberries, lemon and rosemary.
- * To make Earl Grey tea, steep 6 Earl Grey tea bags in 4½ cups (1 L + 125 ml) boiling water for 5 minutes. Remove tea bags and set aside to cool.
- ** To make Rosemary Honey Syrup, in a small saucepan, combine ¾ cup (180 ml) boiling water with 3 sprigs rosemary. Simmer for 5 minutes. Strain out rosemary, reserve liquid and rinse saucepan. In same saucepan, stir ½ cup (125 ml) rosemary water and 1 cup (250 ml) honey. Allow to cool before using.
- *** This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.