Colonial Holiday Hot Punch
2 servings
10 minutes
Festive hot punch in colonial style is a drink that combines British tea culture traditions with exotic spices brought from distant lands. Historically, such hot punches were made by sailors and travelers who added strong alcohol to tea for warmth. Its taste is rich, warm, and intense, with bright notes of cinnamon, anise, and cardamom, accented by the soft sweetness of sugar syrup. Gin and vermouth add depth and character, while Earl Grey tea provides a subtle citrus note. This punch is perfect for cold evenings and friendly gatherings, creating an atmosphere of coziness and festive spirit.
1
Brew green tea in a scalded kettle.
- Green tea: 1 teaspoon
2
Pour all the spices into the teapot with tea (break the cinnamon), add Earl Grey.
- Star anise: 2 pieces
- Earl Grey tea: 1 teaspoon
- Pink peppercorns: pinch
- Green cardamom pods: pinch
- Orange zest: 1 piece
- Cinnamon sticks: 4 pieces
3
Mix gin, vermouth, and sugar syrup in a teapot with tea.
- Cucumber-and-rose flavoured gin: 60 ml
- Red (sweet) vermouth: 40 ml
- Sugar syrup: 30 ml
4
Pour with boiling water.
5
Let it steep for 3–5 minutes.
6
Serve in a teapot, pour into cups.
