This historic recipe has gotten a modern update but it's still super delish!
Course Beverage, Cocktail
Season Fall, Spring, Summer, Winter
Key Ingredient Lemon, Orange, Tea, Whiskey
Diet Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time 30minutes
Cook Time 5minutes
Total Time 35minutes
Author Vintage Kitty
1/4cuploose green tea
Peel lemons and oranges, leaving behind as much pith as possible.
Scrape off any pith that remains on the lemon and orange peels.
Combine sugar and citrus peels in a food processor and pulse until the sugar looks wet and tinted orange, about 10-20 short pulses.
Bring water to a boil in a small sauce pot.
Once boiling, remove from heat and add green tea.
Cover pot and let tea steep 3 minutes.
Add sugar mixture to tea and stir until sugar melts.
Strain sugar syrup through a very fine mesh sieve.
Juice lemons and oranges and place in a pitcher or large bowl.
Add in sugar syrup, whiskey and applejack.
Cover and refrigerate until cold.
Serve in a small punch bowl with large ice cubes or an ice ring.
I used Laird's Applejack. It's the real deal. If you can't find that brand any good apple brandy will do, or in a pinch, use Calvados. But, I would advise against using apple schnapps or other liqueurs that use artificial apple flavoring.
This recipe makes 6 cups of punch, enough for twelve 4 oz servings. For a large party, plan for 2-3 servings per person and multiply the recipe accordingly.