How to Make Super Bowl Punch 2015 | Tasting Table Recipe
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
6 to 8 servings
Ingredients
  • 2 lemons
  • 1 pink grapefruit
  • 6 ounces Demerara sugar
  • 4 chamomile tea bags
  • One 750-ml bottle single-malt whiskey (preferably Westland American Single Malt Whiskey)
  • 6 ounces citrus syrup
  • 3 ounces fresh lemon juice
  • 1 teaspoon Bittermens Boston Bittahs
  • Lemon wheel, for serving
Directions
  1. Make the citrus syrup: Using a vegetable peeler, remove the entire peel of the lemons and grapefruit, and mix thoroughly with the sugar. Let sit for 1 hour in a nonreactive bowl. Add 1½ cups boiling water, stir to dissolve all sugar, then strain to remove citrus zest. Bottle and chill. Makes about 1 cup.
  2. Make the punch: In a small saucepan, bring 4½ cups of water to a boil. Remove from the heat and add the chamomile tea bags and allow to steep for 4 to 6 minutes. Strain and chill completely.
  3. Combine all ingredients and refrigerate before serving in a punch bowl with one large ice cube to keep the liquid cold. Garnish with a lemon wheel.