Earlgreyrumpunch Recipes

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EARL GREY-BOURBON PUNCH

Turn this punch recipe up a notch with a decorative ice ring.

Provided by Ann Redding

Categories     Bon Appétit     Punch     Cocktail Party     Thanksgiving     Bourbon     Whiskey     Tea     Honey     Cognac/Armagnac     Rosemary     Cocktail

Yield Serves 8

Number Of Ingredients 9



Earl Grey-Bourbon Punch image

Steps:

  • Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
  • Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
  • Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
  • Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
  • Do Ahead
  • Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.

1/4 cup loose Earl Grey tea or 4 bags
1/2 cup honey
4 sprigs thyme
2 sprigs rosemary, plus more for garnish
1 cup fresh lemon juice
1 1/2 cups bourbon
1/2 cup Cognac or brandy
1 teaspoon orange or regular bitters
Ice ring and lemon wheels (for serving)

HOLIDAY PUNCH

Provided by Ree Drummond : Food Network

Categories     beverage

Time 5m

Yield 15 to 20 servings

Number Of Ingredients 3



Holiday Punch image

Steps:

  • Line a baking pan with parchment, place scoops of the sherbet in the pan and freeze until firm, 30 minutes.
  • Place the frozen scoops of sherbet in a large punch bowl and add the cranberry juice and ginger ale; stir gently. Serve immediately.

2 pints raspberry sherbet
1/2 gallon cranberry juice (or a mix of cranberry and pomegranate juices), well chilled
1 2-liter bottle ginger ale, well chilled

EARL GREY RUM PUNCH

Provided by Audrey Saunders

Categories     Bitters     Fruit Juice     Liqueur     Rum     Tea     Alcoholic     Cocktail Party     Summer     Bon Appétit     Drink

Yield Makes 2 servings

Number Of Ingredients 10



Earl Grey Rum Punch image

Steps:

  • Mix rum and tea in small bowl; let stand 1 hour. Strain mixture into 2-cup glass measuring cup. Mix in pineapple juice and next 5 ingredients. Fill 2 highball glasses with ice. Pour punch over. Garnish with fresh apricot wedges, if desired.

1/2 cup white rum
1 1/2 teaspoons loose Earl Grey tea
1/4 cup pineapple juice
2 tablespoons apricot liqueur
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons Simple Syrup
2 dashes of angostura bitters
Ice cubes
Fresh apricot wedges (optional)

RUM PUNCH

The Jamaicans have a ditty for this recipe that makes it very easy to remember: one of sour, two of sweet, three of strong and four of weak.

Provided by Food Network

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 5



Rum Punch image

Steps:

  • Mix all the ingredients in a jug or container. Taste and add some sugar if desired. Serve in glasses with ice and garnished with fresh fruit, if liked.

1 part fresh lime juice
2 parts strawberry syrup or sugar syrup flavored with a little grenadine
3 parts rum
4 parts water
Sugar to taste

EARL GREY RUM PUNCH

A colonial twist on the ubiquitous -- and potent -- rum punch. Very strong and oh so good have been the comments, so far. Bon Appetit Magazine, May 2006 edition. ;)

Provided by Manami

Categories     Punch Beverage

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 10



Earl Grey Rum Punch image

Steps:

  • Mix rum and tea in small bowl; let stand 1 hour.
  • Strain mixture into 2-cup glass measuring cup.
  • Mix in pineapple juice and next 5 ingredients.
  • Fill 2 highball glasses with ice.
  • Pour punch over.
  • Garnish with fresh apricot wedges or pineapple chunks, if desired.

Nutrition Facts : Calories 148.7, Sodium 1.4, Carbohydrate 5.3, Fiber 0.1, Sugar 3.4, Protein 0.2

1/2 cup white rum
1 1/2 teaspoons loose earl grey tea
1/4 cup pineapple juice
2 tablespoons apricot liqueur
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
2 teaspoons simple syrup
2 dashes Angostura bitters
ice cube
fresh apricots, wedges (to garnish) (optional) or pineapple chunk (to garnish) (optional)

EDOUARDO JORDAN'S JUNETEENTH RED PUNCH

One of the chef Edouardo Jordan's fond memories is making the punch for family celebrations; he'd add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers' love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.

Provided by Nicole Taylor

Categories     cocktails

Time 45m

Yield 6 drinks

Number Of Ingredients 12



Edouardo Jordan's Juneteenth Red Punch image

Steps:

  • Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.
  • Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)
  • Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)
  • When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

1 1/2 cups fresh strawberries (about 6 ounces), hulled and halved
1 cup granulated sugar
1/2 cup sliced (unpeeled) fresh ginger (about 2 ounces)
6 ounces strawberry syrup, cooled
4 1/2 ounces Cognac
3 ounces unsweetened pineapple juice
3 ounces unsweetened pomegranate juice
2 ounces lime juice
3 ounces ginger beer
Ice, for serving
12 ounces dry sparkling wine
Fresh strawberry or pineapple, dehydrated pineapple, or crystallized ginger, for garnish (optional)

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