Earl Grey Bourbon Punch

Earl Grey Bourbon Punch

Christine Pearson


  • ¼ cup loose Earl Grey tea or 4 bags
  • ½ cup honey
  • 4 sprigs thyme
  • 2 sprigs rosemary, plus more for garnish
  • 1 cup fresh lemon juice
  • 1½ cups bourbon
  • ½ cup Cognac or brandy
  • 1 teaspoon orange or regular bitters
  • Ice ring and lemon wheels (for serving)
Combine tea and 1¼ cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.

Meanwhile, bring honey, thyme, 2 rosemary sprigs, and ½ cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.

Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.

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