Punch à la Taylor

Credit: Khushbu ShahMAKES 9½ CUPS

INGREDIENTS

8 oz. fresh clementine juice, plus zest

8 oz. fresh lemon juice, plus zest

8 oz turbinado sugar

750 ml strong Assam tea

1 (750 ml) bottle whiskey, preferably Redbreast 12-year-old Irish whiskey

2 oz. Suze (gentian liqueur)

1 oz. tamarind nectar

Freshly grated nutmeg, for serving

Clementine peel, for garnish

INSTRUCTIONS

1. In a large punch bowl, toss the clementine zest and lemon zest with the turbinado sugar and muddle well. Let sit for one hour.

2. Add clementine juice, lemon juice, tea, whiskey, liqueur, and nectar; stir until sugar has dissolved. Strain, chill, and serve with a dash of grated nutmeg. Garnish with clementine peel, if you like.

Punch à la Taylor

Punch à la Taylor