Punch à la Taylor

Name: Punch à la Taylor
Total time: PT0D0H0M
Yield: makes 9 1/2 Cups
Ingredients: 8 oz. fresh clementine juice, plus zest; 8 oz. fresh lemon juice, plus zest; 8 oz. turbinado sugar; 750 ml strong Assam tea; 1 (750-ml) bottle Irish whiskey; 2 oz. Suze (gentian liqueur); 1 oz. tamarind nectar; Freshly grated nutmeg, for serving; Clementine peel, for garnish

Serves
makes 9 1/2 Cups

KHUSHBU SHAH

Sweet citrus, whiskey, and a pleasantly bitter gentian-flavored liqueur combine in an elegant punch concocted by New York City cocktail bar The Dead Rabbit.

Ingredients

8 oz. fresh clementine juice, plus zest
8 oz. fresh lemon juice, plus zest
8 oz. turbinado sugar
750 ml strong Assam tea
1 (750-ml) bottle Irish whiskey
2 oz. Suze (gentian liqueur)
1 oz. tamarind nectar
Freshly grated nutmeg, for serving
Clementine peel, for garnish

Instructions

Step 1

Make the oleo-saccharum: In a large punch bowl, toss the clementine zest and lemon zest with the turbinado sugar and muddle well. Let sit for one hour.

Step 2

For the punch: Add clementine juice, lemon juice, tea, whiskey, liqueur, and nectar to the punch bowl; stir until sugar has dissolved. Strain, chill, and serve with a dash of grated nutmeg. Garnish with clementine peel, if you like.

Make the oleo-saccharum: In a large punch bowl, toss the clementine zest and lemon zest with the turbinado sugar and muddle well. Let sit for one hour.
For the punch: Add clementine juice, lemon juice, tea, whiskey, liqueur, and nectar to the punch bowl; stir until sugar has dissolved. Strain, chill, and serve with a dash of grated nutmeg. Garnish with clementine peel, if you like.