Sparkling Earl Grey Punch
photo by Jonathan Melendez
- Ready In:
- 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
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Food editor, food stylist. I cook, I write and I eat. I have the best job ever. Surrounded by people who love food as much as i do, who are incredible cooks and teach me something every day. Not to mention the fact that I get to graze on amazing food and get paid for it, like that chocolate cherry shortcake I just ate for breakfast. Yeah, it doesn't suck.