Easter Punch

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

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

  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.