Gunpowder Gin Punch Recipe

1. 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.

2. 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.

3. 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.

Notes

Gunpowder tea has an earthy depth and grassy edge that takes well to pairing with herbal flavors. Tea bags can be used in this cocktail, or if you'd prefer loose, Temple of Heaven brand can be found in most Chinese groceries.

Special Equipment

Fruit peeler, 32-ounce pitcher or punch bowl, air tight container

This Recipe Appears In

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