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Spirited: How to create easy, fun drinks at home by Signe Johansen (Published: 17 Oct 2019, Bluebird)

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OOLONG, WHISKY AND SPICE PUNCH
(Brit-ish punch)

There appear to be as many punch recipes as there are recipes for roast chicken. Everyone has an opinion on which ingredients to use and how strong to make it. A similar version to the one below was made by the appropriately named Punch Room at the London Edition Hotel for the launch of one of my previous books, and I absolutely love it.

Infuse the oolong tea and leave to cool.

In a bowl mix all the ingredients to taste. It should be quite a zingy, smoky, fruity and spicy punch!

Serve in glasses filled with ice cubes and garnish with citrus slices and a dusting of freshly grated nutmeg.

SERVES 15

1 litre of oolong iced tea

225ml spiced sugar syrup

375–450ml freshly squeezed lemon juice

450ml Islay whisky

A few drops of Angostura or spice bitters such as cardamom to taste

250–400ml Campari or Aperol to taste

Lots of ice cubes

Slices of citrus such as clementine, blood orange or orange to garnish

Dusting of fresh nutmeg, to garnish

VARIATION

Use other iced tea such as Lady Grey, green, lemon verbena, barley or rooibos.

In lieu of whisky, make it with rum or brandy instead.