The grand punch bowl, really comes into its own at glorious Christmas evening get-togethers, where it can be the true centre of attention, bringing warming cheer to a room-full of friends and comrades-in-wintry arms.
The citrus notes of Ketel One Citroen work with the Oleo-Saccharum sherbet to bring life and pizzazz to the bowl, while the tea and bitters, sherry and peach liqueur develop breadth and near-addictive complexity.
This Christmas punch can be made up in advance of your guests arriving and whilst you’re busy entertaining on the evening you can be sure no one has an empty glass, because why would they when this is on offer!? Proost.
750ml Ketel One Citroen
750ml English Breakfast tea
60ml Pedro Ximenez
60ml Creme de Peche Liqeur
7 drops Angostura Bitters
4 Fresh Lemons (juiced and peeled)
1 cup Sugar
Make an Oleo-Saccharum by muddling the lemon peels with sugar in a large mixing bowl until the peels release their oils. Let sit for at least 30 minutes.
Prepare English breakfast tea and steep for 5 minutes and chill. Strain the tea into the bowl with the Oleo-Saccharum and stir to completely dissolve the sugar. Juice the peeled lemons into the bowl with the Oleo-Saccharum and tea and then strain the entire mixture into a large punch bowl. Add remaining ingredients and stir. Add four large blocks of ice and garnish with lemon, orange and grapefruit wheels floating on the surface. Serve in punch cups and top with a sprinkle of freshly grated nutmeg. Serves 24.