Easter Punch

Name: Easter Punch
Ingredients: 25 ounces gin, such as Plymouth; 20 ounces Acacia Honey Syrup, recipe follows; 15 ounces freshly squeezed lime juice; 10 ounces velvet falernum; 10 ounces freshly squeezed grapefruit juice; 1 teaspoon ground nutmeg; Rock candy sticks, for garnish; 2 cups acacia honey

8 ingredients

8 steps

Ingredients

25 ounces gin, such as Plymouth
20 ounces Acacia Honey Syrup, recipe follows
15 ounces freshly squeezed lime juice
10 ounces velvet falernum
10 ounces freshly squeezed grapefruit juice
1 teaspoon ground nutmeg
Rock candy sticks, for garnish
2 cups acacia honey

Directions

1

Mix together the gin, Acacia Honey Syrup, lime juice, velvet falernum, grapefruit juice and nutmeg in a punch bowl.
2

Fill a teapot with ice and then add some of the punch; stir in the teapot for 15 seconds.
3

Pour into teacups and serve with rock candy sticks.
4

Repeat with the remaining punch.
5

Combine the honey and 2 cups water in a small saucepan and bring just to a simmer, stirring, until the honey dissolves.
6

Remove from the heat and let cool completely.
7

Refrigerate, covered, up to 2 weeks.
8

Yield: About 4 cups