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.""
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:


  • 4 clementines or 1 small orange, divided
  • 6 fresh thyme sprigs
  • 34 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 14 cups freshly squeezed orange juice
  • 1 12 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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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.
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