Easter Punch

Name: Easter Punch
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 10 to 12 servings
Ingredients: 25 ounces gin, such as Plymouth; 20 ounces Acacia Honey Syrup, recipe follows; 15 ounces freshly squeezed lime juice; 10 ounces velvet falernum; 10 ounces freshly squeezed grapefruit juice; 1 teaspoon ground nutmeg; Rock candy sticks, for garnish; 2 cups acacia honey

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Level: Easy

Total: 30 min (includes cooling time)
Active: 15 min

Yield: 10 to 12 servings

Level: Easy

Total: 30 min (includes cooling time)
Active: 15 min

Yield: 10 to 12 servings

Ingredients

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25 ounces gin, such as Plymouth

20 ounces Acacia Honey Syrup, recipe follows

15 ounces freshly squeezed lime juice

10 ounces velvet falernum

10 ounces freshly squeezed grapefruit juice

1 teaspoon ground nutmeg

Rock candy sticks, for garnish

Acacia Honey Syrup:

2 cups acacia honey

Directions

Watch how to make this recipe.

Mix together the gin, Acacia Honey Syrup, lime juice, velvet falernum, grapefruit juice and nutmeg in a punch bowl.
Fill a teapot with ice and then add some of the punch; stir in the teapot for 15 seconds. Pour into teacups and serve with rock candy sticks. Repeat with the remaining punch.

Acacia Honey Syrup:

Yield: About 4 cups

Combine the honey and 2 cups water in a small saucepan and bring just to a simmer, stirring, until the honey dissolves. Remove from the heat and let cool completely. Refrigerate, covered, up to 2 weeks.