Sparkling Earl Grey Punch

A festive, strong tea flavored punch with hints of orange, ginger and clove. But light, bubbly and pretty boozy. Inspired by the movie "Dunkirk."

• Ready In: 25 mins
• Serves: 12

Ingredients

• 4  clementines or 1  small orange, divided
• 6  fresh thyme sprigs
• 3⁄4 cup  loose  earl grey tea (or 16 bags)
• 3  ounces fresh ginger, peeled and grated on the large holes of a box grater
• 6  tablespoons honey
• 1  teaspoon whole cloves
• 2 1⁄4 cups  freshly squeezed  orange juice
• 1 1⁄2 cups  rye whiskey
• 1 (750 ml) bottle  dry  sparkling white wine

Directions

1. Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours.
2. Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind.  Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8.
3. When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.