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Geoffrey's Easter Punch
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Recipe courtesy of Geoffrey Zakarian

Easter Punch

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


Acacia Honey Syrup:


  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:

Yield: About 4 cups
  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.