Royal Warrant Jubilee punch
Hix bartender Nick Strangeway reveals his patriotic cocktail of Earl Grey tea, gin, raspberries, blackcurrant and champagne
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 10 mins
- Make a strong pot of Earl Grey tea, using 2 tea bags in around 400ml boiling water, cool then chill.
- Once cooled, pour all the ingredients into a large punch bowl or jug, leaving the champagne till last, then top with ice.
- Garnish with seasonal berries, currants and lemon wheels. Serve in highball glasses.
Recipe from olive magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2177648/
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Ingredients
- 400ml Twinings Earl Grey tea
- 200ml Beefeater London Dry gin
- 100ml Dubonnet
- 100ml Hawker's sloe gin
- 50ml Grant's Morello Cherry liqueur
- 50ml Jo Hilditch British cassis
- 50ml Jo Hilditch British framboise
- 50ml The King's Ginger liqueur
- 3 dashes Angostura bitters
- 100ml lemon juice
- 400ml Pol Roger Champagne
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Ready in 10 mins
Ingredients
- 400ml Twinings Earl Grey tea
- 200ml Beefeater London Dry gin
- 100ml Dubonnet
- 100ml Hawker's sloe gin
- 50ml Grant's Morello Cherry liqueur
- 50ml Jo Hilditch British cassis
- 50ml Jo Hilditch British framboise
- 50ml The King's Ginger liqueur
- 3 dashes Angostura bitters
- 100ml lemon juice
- 400ml Pol Roger Champagne
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
