Umami Recipes
Umami Recipes

Spiced Holiday Punch for Everyone

10 servings

servings

9 hours

total time

Ingredients

FOR THE SPICED HOLIDAY PUNCH BASE

6 to 8 lemons

1/2 cup brown sugar

1 teaspoon flaky sea salt

4 whole cloves

4 whole allspice berries

2 whole star anise

2 whole cinnamon sticks

1 teaspoon whole black peppercorns

2 teaspoons loose-leaf oolong, black or green tea leaves

1/4 cup fresh orange juice

SPIRITED PUNCH:

Ice

1 ounce Spiced Holiday Punch Base

1 ounce spirit, such as bourbon, rye, Cognac or gin

3 to 4 dashes Angostura bitters

1 ounce club soda, chilled

2 ounces dry sparkling wine, chilled

Lemon or orange wheels or a cinnamon stick, or both, for garnish

NA PUNCH:

Ice

1 ounce Spiced Holiday Punch Base

3 to 4 dashes Angostura bitters (optional; see Tip)

2 ounces soda water, chilled

2 ounces dry tonic water, chilled

Lemon or orange wheels or a cinnamon stick, or both, for garnish

Directions

Make the punch base: Using a peeler, peel 4 of the lemons and place the peels in a medium bowl. Reserve the peeled lemons. Add the sugar and salt to the peels and use a muddler or the end of a rolling pin to work them into the peels until the peels start to turn slightly translucent, about 2 minutes.

Heat a medium skillet over medium-high. When the pan is hot, add the cloves, allspice berries, star anise, cinnamon sticks and peppercorns. Heat, shaking the pan often, until the spices are fragrant, 1 to 2 minutes. Watch carefully so the spices do not burn. Add the spices directly to the lemon peel mixture, along with the tea leaves, and muddle for another minute, crushing the spices and tea leaves into the peel mixture, then set aside at room temperature for 8 hours and up to 24.

The next day, add 1/4 cup hot water to the citrus mixture, stir gently to dissolve the sugar and set aside to steep for 2 minutes. Meanwhile, juice the reserved lemons. (You should have about 3/4 cup lemon juice; you may need to juice 1 or 2 of the remaining lemons.) Add the fresh lemon and orange juices to the spice-sugar mixture, then strain the mixture through a fine-mesh strainer, pressing on the solids. (You should have a scant 1 1/4 cups.) Store in an airtight container in the refrigerator until you’re ready to make your drinks. (The base can be stored, in the refrigerator, for up to 1 month.)

For a Spirited Spiced Holiday Punch, fill a lowball glass with ice, and add 1 ounce Spiced Holiday Punch Base, 1 ounce spirit and 3 to 4 dashes Angostura bitters. Stir gently to combine. Top with 1 ounce soda water and 2 ounces sparkling wine. Finish with a citrus wheel or cinnamon stick, or both.

For a Nonalcoholic Spiced Holiday Punch, fill a lowball glass with ice, and 1 ounce Spiced Holiday Punch Base and, if using, 3 to 4 dashes Angostura bitters. Top with 2 ounces soda water and 2 ounces tonic water. Stir gently to combine and finish with a citrus wheel or cinnamon stick, or both.

10 servings

servings

9 hours

total time
Start Cooking