Pac Rim Holiday Punch
MAKES 12 SERVINGS
Punch is mean to be shared with friends; this pleasantly spiced version is designed for 12 servings, but can easily be doubled or tripled for a bigger crowd. It was created by Grant Sceney, creative beverage director at the Fairmont Pacific Rim, who suggests making a big batch ahead of time and storing it in bottles in the fridge so you can top up your punch bowl as needed.
3 cups (750 mL) chilled Lapsang souchong tea 1 cup (250 mL) thinned maple syrup 2¼ cups (540 mL) Grand Marnier 1 cup (250 mL) Ron Zacapa rum or any other aged rum 1 cup (250 mL) lemon juice 2 oz (60 mL) Dale De Groff Pimento Bitters (available at Modern Bartender) 2 cinnamon sticks 1 pod star anise
THE DAY BEFORE:
Make the ice: If you’re serving the punch in a bowl, a block of ice will keep it cold without too much dilution. Fill a Tupperware container or similar vessel with water and freeze overnight. If you like, add cranberries and/or orange slices to the water for an attractive presentation.
Cold steep the tea: This extracts the sweet, smoky flavours of the tea while leaving the bitter tannins behind. Place tea bags in room temperature water in a clean container, then let sit for 12 hours.
Dilute the maple syrup: This will make it easier to combine into the punch. Dilute two parts of maple syrup with 1 part hot water; for the recipe here, you will need 2/3 cup (160 mL) maple syrup and 1/3 cup (80 mL) hot water, and more if you’re planning to serve more than 12.
Prepare the punch: Mix all the liquid ingredients into large container or bottle, then add the cinnamon sticks and star anise. Refrigerate at least two hours and up to a day prior to serving.
WHEN YOU’RE READY TO SERVE THE PUNCH:
Run warm water on the outside of ice block container to release ice and place it in the bowl. Give the bottle(s) of punch a light shake, then pour over ice into the punch bowl. If you like, garnish with cinnamon sticks, orange wheels and freshly grated nutmeg on top.
IF YOU DON’T HAVE A PUNCH BOWL:
You can also serve the punch from pretty decanters, or prepare it individually. For a single serving you will need:
2 oz (60 mL) chilled Lapsang souchong tea ¾ oz (20 mL) thinned maple syrup 1½ oz (45 mL) Grand Marnier ¾ oz (20 mL) Ron Zacapa rum or any other aged rum ¾ oz (20 mL) lemon juice 1 tsp (5 mL) Dale De Groff Pimento Bitters
Mix all the ingredients together in a mixing glass with ice, then strain into a class or cup. Garnish with a cinnamon stick and/ or orange wheel.