This lively gin-based punch, developed by Fernando Sousa of the cocktail consultant team All in Good Spirits, captures complex seasonal flavors with layers of citrus, mint, and anise thanks to an absinthe rinse sprayed in each glass before serving (a mini spray bottle works well for this purpose). For an added festive touch, garnish with star anise.
Ingredients
For the Mint Tea Syrup
- 1 cup sugar
- 1⁄4 oz. dried mint tea leaves (about 2 tbsp.)
For the Punch
- 2 1⁄2 cups gin
- 5 oz. lemon juice
- 2 1⁄2 oz. lime juice
- 2 oz. maraschino liqueur
- 1 cup mint tea syrup
- Absinthe, to rinse glasses
- Lemon peel, for garnish
- Star anise, for garnish
Instructions
Step 1
Make the mint tea syrup: Combine the sugar and 1 cup of water in a small saucepan over medium-high heat. Stir until the sugar dissolves completely. Reduce heat to low and add the tea leaves. Allow the tea to infuse for 5 minutes before removing from heat and straining. Let chill before using.
Step 2
In a punch bowl or large pitcher, mix the gin, lemon and lime juice, mint tea syrup, and maraschino liqueur, stirring to combine. Decant a small amount of absinthe into a small spray bottle.
Step 3
To serve, spritz each glass with absinthe, then fill with crushed ice. Add the punch and garnish with lemon peel and star anise.
- Make the mint tea syrup: Combine the sugar and 1 cup of water in a small saucepan over medium-high heat. Stir until the sugar dissolves completely. Reduce heat to low and add the tea leaves. Allow the tea to infuse for 5 minutes before removing from heat and straining. Let chill before using.
- In a punch bowl or large pitcher, mix the gin, lemon and lime juice, mint tea syrup, and maraschino liqueur, stirring to combine. Decant a small amount of absinthe into a small spray bottle.
- To serve, spritz each glass with absinthe, then fill with crushed ice. Add the punch and garnish with lemon peel and star anise.
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