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recipe c Porch-Punch

Photo by Justen Clay

Porch Punch

Planning some warm-weather entertaining? This porch punch will become a perennial party favorite.

 

2 liters bourbon
1 oz. orange bitters (Goglia uses Regans’)
1/2 oz. orange flower water
5 liters boiling water
1 liter granulated sugar
30 grams Earl Grey tea (or 12 teabags)
10 grams mint tea (or 4 teabags)
Fresh lime juice, as needed

 

Combine the boiling water, teas and sugar. Stir and let steep for 5-7 minutes. Fine-strain and let cool to room temperature. Add remaining ingredients and refrigerate.

 

For each serving, pour 6 oz. of Porch Punch into an ice-filled Collins glass and add 1/2 oz. of fresh lime juice. Garnish with several fresh mint sprigs and slices of lemon and lime.


Julian Goglia, The Pinewood Tippling Room, Decatur, Georgia


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