[ Recipe: Tea and Whiskey Punch ] ~ from Monterey Bay Herb Co
tea and whiskey punch This party punch is the perfect make-ahead recipe and only requires a few ingredients. If you wish, you can use a full-bodied green tea instead of black tea as the base for this recipe.

It's anyone's guess how tea and whiskey came to be partners in the punch bowl, although there are plenty of lively stories that tell of the necessity of imbibing both beverages to keep warm while out at sea. This variation has a Caribbean piratical flavor to it with a splash of rum and citrus.

2 liters (about 8.5 cups) whiskey
½ liter (about 2 ¼ cups) dark rum
1 ¼ cups turbinado sugar
7 cups strong black tea
3 ½ cups fresh lemon juice
2 quarts orange juice

Combine all ingredients in a punch bowl; stir to blend. Cover and chill in the refrigerator overnight (or for up to three days). Garnish with sliced oranges before serving, if desired.

Discover more information about Herbal Happy Hour - 2014: Running with Rum
in the archived edition of our Sept 2014 email.
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