Spiced Citrus Whisky Punch
(Janice Mansfield, 2011)
| One glass | A whole bunch of punch! |
| ½ oz. falernum | 225 ml falernum |
| ½ oz. ginger syrup | 225 ml ginger syrup |
| ½ oz. freshly squeezed lemon | 225 ml freshly squeezed lemon |
| ½ oz. freshly squeezed orange | 225 ml freshly squeezed orange |
| 1 ½ oz. Rye whisky | 450 ml Rye whisky |
| 2 oz. brewed and cooled green or white tea | 900 ml brewed and cooled green or white tea |
Method: One glass:
Combine all ingredients in a cocktail shaker with ice. Shake and strain into a chilled glass, garnish with an orange twist or an orange wedge studded with cloves.
Method: A whole bunch of punch!
Use a container or punch bow with at least 3 litre capacity. Combine all ingredients and stir well to combine. Add ice. If you like your punch a little less strong (or a little more spicy!) add 1-2 cans (355 ml) of ginger beer and keep chilled with the biggest block of ice you can fit in the bowl.
[...] pairings, I’ve been looking for more winter-ey ways of using falernum (most recently in the Spiced Citrus Punch), and am pleasantly surprised with how nicely it plays with the spicier, warmer notes in both [...]