Houston bartender Bobby Heugel riffs on Bombay Government Punch, a recipe from the early colonial era of India. He adds Earl Grey Tea and kaffir lime leaves to his oleo-saccharum -- a mix of citrus oil and sugar that many bartenders consider an indespensable ingredients in punches. Slideshow: More Easy Cocktail Recipes This recipe originally appeared in the Food & Wine 2016 Cocktails book.
8 ounces chilled brewed Earl Grey tea
4 ounces fresh lime juice
Herbed Oleo-Saccharum (see Note)
8 ounces London dry gin
8 ounces Batavia-Arrack van Oosten (spicy, citrusy rum-like spirit)
8 ounces chilled club soda
Lime wheels, rosemary sprigs and kaffir lime leaves, for garnish
In a bowl, combine the tea and lime juice with the oleo-saccharum and stir to dissolve. Strain the liquid into a punch bowl. Add the gin and Batavia-Arrack to the punch bowl, fill with ice and stir well. Stir in the club soda and garnish with the lime wheels, rosemary sprigs and lime leaves. Serve with chilled punch cups or rocks glasses.
Serves: 8 drinks
466 02017-08-05 07:39:29
Get the recipe for this Colonial Heirloom cocktail from Food & Wine.