CLOAK WINTER PUNCH

Knapman debuted this at a Christmas dinner last year — his first after moving here from England. “I couldn’t help my new friends with the turkey, so I made the drink,” he says. “It’s traditional,” — note the five ingredients — “super seasonal, and fun.” Just don’t be surprised if it inspires some off-key carolling.

10-12 star anise pods 20 g cloves 8-10 cinnamon sticks 5 g grated nutmeg 750 ml orange pekoe tea 25 dashes of Angostura aromatic bitters Zest of 8 clementines & 8 lemons

200 ml of lemon juice 200 ml clementine juice 200 mg turbinado sugar 375 ml Mount Gay Black Barrel rum 375 ml Gosling’s Black Seal rum 100 ml Grand Marnier

1. Combine zest of clementines and lemons in a bowl with sugar. Muddle until citrus oils have been extracted to create an oleo saccharum syrup. 2. Toast star anise, cloves, cinnamon and nutmeg in a pan on medium heat until spices become aromatic. Add the orange pekoe tea and simmer for 8-10 minutes. 3. Combine oleo saccharum, spiced tea, citrus juices, rums, and Grand Marnier in a mixing bowl and stir until sugars have been dissolved. Strain out the zest and spices and serve.