1-2/3 cups Wiggly Bridge White Whiskey

1-2/3 cups strong black tea (we like Twinings English Breakfast)

1/2 cup fresh orange juice

1/2 cup fresh orange juice

1/2 cup Oleo-Saccharum* (you’ll need to make this with 1/2 cup sugar, 4 oranges and 4 lemons)

7 dashes Angostura bitters

1-1/2 teaspoons freshly grated nutmeg

Lemon and orange wheels for serving

Punches are perfect for parties. A large punch bowl is a fun and festive way to display your cocktail. It also allows the host more time for fun as all prep work is done in advance and guests can easily serve themselves. An added bonus? Punch helps to keep inebriation in check as the ice melts over the course of the evening so it becomes less alcoholic with time.

This punch is a tried and true go-to for holiday gatherings. It has a sophisticated craft cocktail vibe but is easy to drink. It’s also easy to make, as long as you allow a little time to prepare. And as with any self-respecting cocktail make sure to use fresh squeezed juice, it makes all the difference.

Make the Oleo-Saccharum first:
Remove zest from oranges and lemons in thick strips and toss the zest in a bowl with sugar. Leave in a bowl covers for 8 -24 hours (longer is better as the flavor intensifies with time). Strain into an airtight container pressing on the zest to help to extract as much of the flavorful oil as possible. Cover oil and chill for as long as one week before using in the punch.

Make the punch:
In a large bowl combine all the liquid ingredients and the nutmeg.
Cover the bowl and chill in the fridge for 4-8 hours (longer is better, if you have time).
Strain into your punch bowl and add the orange and lemon wheels plus four cups of ice.