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Earl Grey–Bourbon Punch

Earl Grey–Bourbon Punch

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Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: bitters, Bourbon, bourbon cocktails, Cognac, cognac cocktails, Earl Grey, honey, Lemon, Lemon Juice, lemon juice cocktails, Rosemary, rosemary cocktails, tea bag, Thanksgiving, thanksgiving cocktails, Thyme
Servings: 8
Author: Paul Kushner

Equipment

Ingredients

  • 12 ounces bourbon
  • 8 ounces lemon juice
  • 4 ounces honey
  • 4 ounces Cognac
  • 2 ounces Earl Grey tea 4 tea bags
  • 2 dashes bitters
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary plus more for garnish
  • Lemon wheels for garnish

Instructions

  • In a heatproof bowl, combine the loose Earl Grey tea (or tea bags) with 10 ounces of boiling water. Let steep for 5 minutes, then strain through a fine-mesh sieve into a measuring glass. Allow the tea to cool.
  • In a small saucepan, bring the honey, thyme, rosemary sprigs, and 4 ounces water to a gentle simmer over medium heat, stirring to combine. Once the honey is dissolved, let the mixture cool and remove the herbs.
  • In a large pitcher or punch bowl, mix the cooled tea, honey syrup, lemon juice, bourbon, Cognac, and bitters. Add 2 cups of ice, stirring until the ice melts and the punch is well-chilled.
  • Pour the punch into tumblers filled with ice. Garnish each glass with a rosemary sprig and a lemon wheel for a festive presentation.

Notes

Pro Tips

  • Make Ahead: Prepare the tea and honey syrup in advance and refrigerate until ready to use. This allows the flavors to meld even more.
  • For a stronger herbal note, let the thyme and rosemary steep longer in the honey syrup before straining.
  • Adjust the sweetness by adding a touch more honey if desired, or dilute with a bit more water for a milder taste.
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