Carawayed
This rye whiskey fall punch recipe from Chicago’s Punch House softens caraway-infused rye with chai tea, pear juice, and a lemon oleo saccharum
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Ingredients
- 1⁄3 cup caraway seeds
- 2 2⁄3 cups rye
- 2 whole lemons (for oleo saccharum)
- 1⁄2 cup granulated sugar (for oleo saccharum)
- 5 oz. oleo saccharum
- 1⁄2 cup fresh lemon juice
- 1 1⁄2 cups Masala chai tea, brewed
- 2 cups pear juice
- 1 oz. Angostura bitters
- 2 2⁄3 cups caraway-infused rye whiskey
- Pear slices, as garnish
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