Sparkling Earl Grey Punch Recipes

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EARL GREY-BOURBON PUNCH



Earl Grey-Bourbon Punch image

Turn this punch recipe up a notch with a decorative ice ring.

Provided by Ann Redding

Categories     Bon Appétit     Punch     Cocktail Party     Thanksgiving     Bourbon     Whiskey     Tea     Honey     Cognac/Armagnac     Rosemary     Cocktail

Yield Serves 8

Number Of Ingredients 9

1/4 cup loose Earl Grey tea or 4 bags
1/2 cup honey
4 sprigs thyme
2 sprigs rosemary, plus more for garnish
1 cup fresh lemon juice
1 1/2 cups bourbon
1/2 cup Cognac or brandy
1 teaspoon orange or regular bitters
Ice ring and lemon wheels (for serving)

Steps:

  • Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
  • Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
  • Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
  • Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
  • Do Ahead
  • Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.

SPARKLING EARL GREY PUNCH



Sparkling Earl Grey Punch image

A festive, strong tea flavored punch with hints of orange, ginger and clove. But light, bubbly and pretty boozy. Inspired by the movie "Dunkirk."

Provided by Rick M.

Categories     Beverages

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

4 clementines or 1 small orange, divided
6 fresh thyme sprigs
3/4 cup loose earl grey tea (or 16 bags)
3 ounces fresh ginger, peeled and grated on the large holes of a box grater
6 tablespoons honey
1 teaspoon whole cloves
2 1/4 cups freshly squeezed orange juice
1 1/2 cups rye whiskey
1 (750 ml) bottle dry sparkling white wine

Steps:

  • Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours.
  • Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind. Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8.
  • When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.

Nutrition Facts : Calories 190.4, Fat 0.2, Sodium 5.5, Carbohydrate 19.4, Fiber 0.7, Sugar 15.5, Protein 0.8

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