Spiced Citrus Punch

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.


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