To learn more about this recipe, see our related story, Irish (Whisk)Eyes Are Smiling, in our National edition.
Fighting Irish PunchRecipe adapted from Scott Baird, Bon Vivants, San Francisco
Yield: Serves 10
Cook Time: 10 minutes
26 ounces (1 750ml bottle) Concannon Irish Whiskey
8½ ounces (250 ml) Bénédictine
17 ounces (500 ml) unfiltered organic apple juice
8½ ounces (250 ml) chamomile tea, brewed at double the recommended strength
8½ ounces (250 ml) fresh lemon juice
8½ ounces (250 ml) honey syrup (4:1 honey to hot water)
Scant 1¾ ounces (50 ml) Angostura bitters
In a punch bowl, combine the whiskey, Bénédictine, apple juice, tea, lemon juice, honey syrup and bitters. Thirty minutes before serving, add a large, solid block of ice (this can be prepared by filling a medium-size metal mixing bowl with water and freezing overnight). Stir thoroughly to mix. To garnish, take a small apple and cut into thin wheels; scatter the slices over the punch.
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