Punch à la Taylor
Sweet citrus, whiskey, and a pleasantly bitter gentian-flavored liqueur combine in an elegant punch concocted by New York City cocktail bar The Dead Rabbit.
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Cooking tools:
- Punch bowl
- Muddler
- Microplane
- Fine-mesh sieve
- Jigger
- Measuring cup
- Kitchen scale
- Spoon
- Refrigerator
- Glass
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 Irish whiskey
- 2 oz. Suze (gentian liqueur)
- 1 oz. tamarind nectar
- Freshly grated nutmeg, for serving
- Clementine peel, for garnish
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