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Easter Punch

  • Level: Easy
  • Total: 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
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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


  1. Mix together the gin, Acacia Honey Syrup, lime juice, velvet falernum, grapefruit juice and nutmeg in a punch bowl.
  2. 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:

  1. 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. 
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