I hope you’re curled up on a couch right now watching movies. I hope that someone else is making you dinner and you’re only concern is how long can you wait before you seriously have to get up and use the bathroom.
Lazy days are the best, but this past year I’ve had a whole lot of trouble turning the internet off for a second to be able to do just that: be lazy. Starting a new business, starting a family, remembering to put out the trash so that you’re not going on TWO weeks of forgetting. All of this takes so much…TIME. But as we rapidly put a nail in 2014 and I try and remember to reflect on this past year, I can say I regret nothing about my choices this year, even forgetting to be lazy. Actually, especially that.
I was considering putting this post up on Wednesday for Christmas Eve, but I figured you all were off doing bigger and better things and not sitting around looking at a cocktail blog. Or maybe you were here and were like, Why isn’t there a new recipe before Christmas?!?! I’m super sorry about that guys if that was you. I hope you decided instead to crack open that expensive bottle of whiskey and share it with everyone you hold dear.
But now we’re going into the post-Christmas daze and we have to start thinking about NYE parties (because we just can’t rest until January 2nd) and we need something we can batch up and serve to people and just get through the night. I bring you all this punch.
Don’t be scared! There’s a lot of steps but it’s worth it for the end result.
Yields 10 Servings
For the Sage Syrup:
1 cup (8 ounces) water
8 ounces (about 1 cup plus 1 tablespoon) sugar
10 medium sage leaves
Combine sugar, water, and sage in a medium saucepan over medium-high heat. Bring to boil, remove from heat, and let sit 1 hour. Strain and store in an airtight container up to 1 week.
For the Oleo-Saccharum:
2 lemons
1 orange
4 ounces (about 4 1/2 tablespoons) sugar
Peel zests from lemons and orange, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar, muddle, and let sit 6 hours or up to overnight in a nonreactive bowl, covered. Strain peels from the mixture, set liquid aside.
For the Lapsang Souchong Tea:
2 cups (16 ounces) boiling water
1 tablespoon lapsang souchong tea leaves
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool completely before using.
For the Punch:
3 cups (24 ounces) New American style gin, such as Jack Rabbit from Beehive Distilling
1/2 cup (4 ounces) freshly squeezed lemon juice from about 4 lemons
3/4 cup (6 ounces) orangecuraçao, such as Pierre Ferrand
1/2 cup (4 ounces) sage syrup
2 cups (16 ounces) lapsang souchong tea
oleo-saccharum liquid
Orange rounds, lemon rounds, sage leaves for garnish
Combine gin, tea, oleo-saccarum, sage syrup, lemon juice, and orange curaçao in a punch bowl or other serving piece. Stir to combine. Add orange wheels, lemon wheels and sage leaves for garnish. Serve with ladle into ice-filled punch or rocks glasses.
This punch is bright and flavorful, with earthy notes from the sage and unexpected smoky tea. The lapsang souchong doesn’t overwhelm with smoke, but instead adds that extra “something” that your guests will try and place all night as they gulp glass after glass. I opted to use a new American style gin for an added dose of botanicals. Jack Rabbit has lots of sage, coriander and rose flavors, but use whatever you have on hand if this isn’t available where you are.
*This post originally appeared on Serious Eats.
3. 
5. 
2. 
9. 
 3. 
6.Â