Easter Punch

Total Time:
25 min
Prep:
5 min
Inactive:
15 min
Cook:
5 min

Yield:
10 to 12 servings
Level:
Easy

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
  • 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:
  • 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. Yield: About 4 cups


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    This recipe is featured in:

    The Kitchen