Smoky Sage Punch Recipe
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Category
Gin
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Cusine
American
What do you need?
How to make?
Ingredients
For the Sage Syrup:
1 cup water
8 ounces sugar
10 medium sage leaves
For the Oleo-Saccharum:
2 lemons
1 orange
4 ounces sugar
For the Lapsang Souchong Tea:
2 cups boiling water
1 tablespoon lapsang souchong tea leaves
For the Punch:
3 cups New American style gin, such as Jack Rabbit from Beehive Distilling
1/2 cup freshly squeezed lemon juice from about 4 lemons
3/4 cup orange curacao, such as Pierre Ferrand
1/2 cup sage syrup
2 cups lapsang souchong tea
Orange rounds, lemon rounds, sage leaves for garnish
Directions
Combine sugar, water, and sage in a medium saucepan over medium-high heat. Bring to boil, remove from heat, and let sit 1 hour. Strain and store in an airtight container up to 1 week.
Peel zests from lemons and orange, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar, muddle, and let sit 6 hours or up to overnight in a nonreactive bowl, covered. Strain peels from the mixture, set liquid aside.
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool completely before using.
Combine gin, tea, oleo-saccarum, sage syrup, lemon juice, and orange curacao in a punch bowl or other serving piece. Stir to combine. Add orange wheels, lemon wheels and sage leaves for garnish. Serve with ladle into ice-filled punch or rocks glasses.
