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.