Punch à la Taylor

  • Serves

    makes 9 1/2 Cups


Sweet citrus, whiskey, and a pleasantly bitter gentian-flavored liqueur combine in an elegant punch concocted by New York City cocktail bar The Dead Rabbit.


  • 8 oz. fresh clementine juice, plus zest
  • 8 oz. fresh lemon juice, plus zest
  • 8 oz. turbinado sugar
  • 750 ml strong Assam tea
  • 1 (750-ml) bottle Irish whiskey
  • 2 oz. Suze (gentian liqueur)
  • 1 oz. tamarind nectar
  • Freshly grated nutmeg, for serving
  • Clementine peel, for garnish


Step 1

Make the oleo-saccharum: In a large punch bowl, toss the clementine zest and lemon zest with the turbinado sugar and muddle well. Let sit for one hour.

Step 2

For the punch: Add clementine juice, lemon juice, tea, whiskey, liqueur, and nectar to the punch bowl; stir until sugar has dissolved. Strain, chill, and serve with a dash of grated nutmeg. Garnish with clementine peel, if you like.

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