Smoky Sage Punch Recipe

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If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch. Elana Lepkowski

This citrusy and smoky tea punch is perfect for a holiday crowd.

Why this recipe works:

  • This big-batch drink is easy to prep 24 hours in advance, so you don't have to stress when you're hosting a crowd.
  • Smoky lapsang souchong tea adds depth of flavor without overpowering your punch.
  • Jack Rabbit gin from Beehive Distilling uses similar botanicals to the base of the punch—such as sage and citrus—enhancing the overall flavor. If Jack Rabbit is not available in your neck of the woods, try Uncle Val's or St. George's Botanivore.

Recipe Facts

Active: 15 mins
Total: 24 hrs
Serves: 10 servings

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Ingredients

For the Sage Syrup:

  • 1 cup (8 ounces) water

  • 8 ounces (about 1 cup plus 1 tablespoon) sugar

  • 10 medium sage leaves

For the Oleo-Saccharum:

  • 2 lemons

  • 1 orange

  • 4 ounces (about 4 1/2 tablespoons) sugar

For the Lapsang Souchong Tea:

  • 16 ounces water

  • 1 tablespoon lapsang souchong tea leaves

For the Punch:

  • 3 cups (24 ounces) New American style gin, such as Jack Rabbit from Beehive Distilling

  • 1/2 cup (4 ounces) freshly squeezed lemon juice from about 4 lemons

  • 3/4 cup (6 ounces) orange curacao, such as Pierre Ferrand

  • 1/2 cup (4 ounces) sage syrup

  • 2 cups (16 ounces) lapsang souchong tea

  • Orange rounds, lemon rounds, sage leaves for garnish

Directions

  1. For the Sage Syrup: Combine sugar, water, and sage in a medium saucepan over medium-high heat. Bring to boil, remove from heat, and let sit 1 hour. Strain and store in an airtight container up to 1 week.

  2. For the Oleo-Saccarum: Peel zests from lemons and orange, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar, muddle, and let sit 6 hours or up to overnight in a nonreactive bowl, covered. Strain peels from the mixture, set liquid aside.

  3. For the Lapsang Souchong tea: Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool completely before using.

  4. For the Punch: Combine gin, tea, oleo-saccarum, sage syrup, lemon juice, and orange curacao in a punch bowl or other serving piece. Stir to combine. Add orange wheels, lemon wheels and sage leaves for garnish. Serve with ladle into ice-filled punch or rocks glasses.

Special Equipment

Saucepan, strainer, muddler, nonreactive bowl

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Nutrition Facts (per serving)
284 Calories
0g Fat
24g Carbs
0g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 284
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 0%
Total Sugars 23g
Protein 0g
Vitamin C 6mg 30%
Calcium 4mg 0%
Iron 0mg 0%
Potassium 31mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)