This punch bursts with tangy citrus and a touch of the unexpected, thanks to celery bitters.
Why It WorksA big batch of this punch frees up the host. Read the Whole Story
- Every punch needs a softer, weaker element so you're not drinking straight booze. here, gunpowder green tea serves that purpose, and provides the earthy backbone this drink needs.
- Celery bitters, such as Scrappy's, provide an vegetal element that plays well with a botanical-rich gin.
- For the Oleo-Saccharum:
- 2 lemons
- 1 lime
- 4 ounces granulated sugar
- For the Gunpowder Tea:
- 3 teabags gunpowder green tea (see note above)
- 16 ounces boiling water
- For the Punch:
- 8 ounces gin, such as Aviation
- 16 ounces Gunpowder Tea at room temperature
- 8 dashes celery bitters, such as Scrappy's
- Lemon wheels and celery stalks for garnish
For the Oleo-Saccharum: Peel zest from lemons and lime, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and let sit 6 hours or up to overnight, covered. Strain peels from the mixture, set liquid aside.
For the Gunpowder Green Tea: Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.
For the Punch: In a pitcher or punch bowl, combine gin, tea, bitters, and oleo-saccharum. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the refrigerator. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.