Holiday Punch

A big batch whisky punch with Earl Grey tea, rosemary honey and cranberry. Makes enough for a crowd.

Ingredients

• 1 bottle (750 ml) Shelter Point whisky
• 4 cups (1 L) Earl Grey tea
• 1 1/2 cups (375 ml) rosemary honey syrup
• 1 1/2 cups (375 ml) 100% cranberry juice
• 1/4 cup (60 ml) fresh lemon juice
• 3/4 oz (22 ml) aromatic bitters
• Cranberries, lemon wheels and rosemary sprigs to garnish
• Serves about 17

Steps

1. Steep 6 Earl Grey tea bags in boiling water for 5 minutes, remove them and let the tea cool.
2. Make the syrup by simmering rosemary in water, then stirring the strained liquid into honey.
3. Stir everything except the garnishes in a large container and chill for 3 hours.
4. Serve over ice in punch glasses, about 5 oz each, with cranberries, lemon and rosemary.

Recipe and photo credit: BC Liquor Stores. Visit the original page for more photos and tips.