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Earl Grey-Bourbon Punch

Serves 24.

Note: Allow time for some steps to cool. The syrup and tea can be made up to 3 days ahead; cover separately and chill. The punch can be made 1 day ahead; cover and chill. From bonappetit.com.

• 3/4 c. loose Earl Grey tea or 12 tea bags

• 1 1/2 c. honey

• 12 sprigs fresh thyme

• 6 sprigs fresh rosemary, plus more for garnish and ice ring

• 3 c. fresh lemon juice

• 4 1/2 c. bourbon

•1 1/2 c. Cognac or brandy

• 3 tsp. orange or Angostura bitters

• Ice ring

• Lemon slices (cut into wheels), for serving

Directions

Combine loose tea or tea bags and 3 3/4 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 3 cups). Let cool.

Meanwhile, bring honey, thyme, 6 rosemary sprigs, and 1 1/2 cups water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs. (You should have 1 1/2 cups.)

Combine tea, honey syrup, lemon juice, bourbon, cognac and bitters in a large pitcher or punch bowl. Chill well, then add the ice ring. Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon slices.

Mother’s Ruin Punch

Serves 24.

Note: From foodandwine.com.

• 1 1/2 c. sugar

• 2 1/4 c. chilled club soda

• 4 1/2 c. gin

• 4 1/2 c. fresh grapefruit juice, plus thinly sliced grapefruit (cut into wheels), for garnish

•2 1/4 c. fresh lemon juice

• 2 1/4 c. sweet vermouth

• 6 3/4 c. chilled Champagne or sparkling wine

• Ice

Directions

In a large pitcher, stir the sugar with the club soda until dissolved. Stir in the gin, grapefruit and lemon juices and sweet vermouth and refrigerate until chilled, about 1 hour.

Transfer the punch to a large bowl. Gently stir in the Champagne or sparkling wine and add an ice ring. Garnish with grapefruit slices and serve.

Claret Cup Aux Cerises Punch

Serves 24.

Note: Plan ahead to make the Cherry-Infused Rum and oleo saccharum, which must sit for several hours or overnight. The latter is a syrup made with citrus oils. Cranberries can be substituted for cherries if desired — in that case increase the amount of oleo saccharum by 2 tablespoons. Adapted from “The Waldorf Astoria,” by Frank Caiafa.

• 2 (750 ml) bottles Bordeaux red wine

• 16 oz. cherry-infused rum (see recipe)

• 1/4 c. oleo saccharum (or to taste)

• 1 liter sparkling water

• Ice ring

• Lemon and orange slices (cut into wheels), for garnish

• Freshly grated nutmeg, for garnish

Directions

Place wine, rum and oleo saccharum into container, stir to combine and refrigerate for at least 2 hours.

Transfer to a bowl and add sparkling water and ice ring. Garnish with citrus and grated nutmeg, if desired.

Cherry-Infused Rum

Makes 2 cups.

Note: You will use all of this for the Claret Cup Aux Cerises Punch; frozen cherries can be used when fresh cherries are not available. Cranberries can be substituted for cherries. Adapted from “The Waldorf Astoria,” by Frank Caiafa.

• 1 c. ripe and pitted sweet cherries (see Note)

• 2 c. dark aged rum

Directions

Add cherries to airtight glass container and muddle briefly to expose flesh. Add rum and infuse for at least 3 hours or overnight. Strain through a fine mesh before use.

Oleo Saccharum

Makes 1 cup.

Note: This can be prepared ahead of time and stored in a resealable, airtight container for up to 2 weeks. You will use about half of this for the Claret Cup Aux Cerises Punch. Adapted from “The Waldorf Astoria,” by Frank Caiafa.

• 4 lemons

• 1 lime

• 1 orange

• 1 grapefruit

• 1 c. sugar

Directions

Using a vegetable peeler, separate the rind of the citrus, trying to avoid as much white pith as possible. The result is “zest.” Add the zest and sugar to a bowl and muddle for about 5 minutes, then cover and let rest for at least 2 hours or overnight. Strain the liquid and discard the zest.

Milk Punch

Makes 24.

Note: The longer the concoction sits, the more the flavors will meld, so consider making this a day ahead. From “The New Cocktail Hour,” by André Darlington and Tenaya Darlington.

• 6 c. brandy or bourbon

• 12 c. whole milk

• 1/2 c. powdered sugar

• 2 tbsp. vanilla

• Freshly grated nutmeg or star anise, for garnish

• Ice ring

Directions

Combine brandy or bourbon, milk, powdered sugar and vanilla, and chill for at least 2 hours. Garnish with nutmeg and star anise, if desired, and add the ice ring.