Cranberry Tea Punch brings together The Spirit of Bourbon, oolong tea, and cranberry syrup in a balanced, aromatic mix. Lemon juice adds lift, and aromatic bitters lend spice and depth. Served over ice with orange wheels and cranberries, it feels festive yet composed. This batchable punch delivers bourbon-like warmth with clean citrus and tea-driven structure, ideal for gatherings that call for polish and ease.
Ingredients
- 2 ¼ cups The Spirit of Bourbon
2 cups of chilled strong brewed oolong tea*
1 ½ cups cranberry syrup**
- ¾ cup lemon juice
- 4 tbsp of All The Bitter Aromatic Bitters
To Garnish
½ cup of fresh cranberries
6 orange wheels
*Strong Brewed Oolong Tea
- 2 cups water
- 6 oolong tea bags
**Cranberry Syrup
- 1 cup sugar
- 1 cups water
- ½ cup cranberries
Method
- Combine all ingredients (except garnish) in a large bowl and stir to mix
- You can make the cocktail batch a day or 2 ahead of time and refrigerate in sealed bottles.
- On turkey day bring out the punch bowl, pour in the punch and create a flotilla of orange wheels, fresh cranberries, and large ice cubes.
*Brew the tea
- In a small pan bring water to a simmer (175 degrees)
- Add the tea bags and cover. Leave to steep for 8 hours.
- If time is of the essence a strong bottled iced tea would also fit the bill.
**Cranberry Syrup
Combine all the ingredients in a small saucepan and bring to boil over medium-high heat.
As soon as the cranberries begin to pop, turn off the heat and squash them against the side of the pan.
Let them cool to room temp then strain the liquid through a fine mesh strainer into a resealable container (keep the cooked fruit for putting on your morning yogurt).
The syrup will keep up to a week in the fridge.