- Home
- Recipes
- Cocktails and drinks
- Penicillin punch
Penicillin punch
- Alexina Anatole
Save recipe
Makes 2 litres
Easy
Prep: 15 mins
plus overnight infusing, freezing and 1 hr steeping
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Based on a penicillin cocktail, this punch is smoky, honeyed and bright. The showstopper here is the ice ring, though – a really fun idea for a party!
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Apéro dînatoire
A star rating of 0 out of 5.0 ratings
King cherries on ice
A star rating of 0 out of 5.0 ratings
No-churn ice cream, three ways
A star rating of 0 out of 5.0 ratings
This penicillin punch is the 14th in olive talent resident Alexina Anatole's video series, One Good Thing, where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next and then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.
Alexina says: "This one is my best party trick. The thing in question is this DIY ice ring, which is easily made at home if you have a bundt tin, simply freeze overnight. I use it with my penicillin punch, which is also rather good. Lots of fresh lemon juice, cold-steeped white tea, a fabulous French vintage punch bowl, blended whisky, aged brandy and honey infused with lemon peel. All perfectly balanced. This is a real dinner party showstopper, and nobody need know how easy it was to make."
Penicillin punch recipe
Ingredients
Lemon-honey syrup
- pared zest of 4 lemons
- 400g runny honey
steeped tea
- 4 white tea bags
Punch
-
1 quantity steeped tea (see above)
-
240ml blended whisky
-
120ml aged brandy
-
200ml fresh lemon juice
or to taste
-
360ml lemon-honey syrup (see above)
-
1-2 lemons
finely sliced
Ad
Method
-
step 1
The day before, prepare the ice wreath by pouring 700ml of water into a bundt tin and storing flat in the freezer.
-
step 2
To make the lemon-honey syrup, put the peel from the lemons in a jar (keep the lemons to juice for the punch). Cover the lemon peel with the honey and set aside to infuse overnight.
-
step 3
To make the steeped tea, combine 350ml of freshly boiled water, 300ml of cold water and the tea bags and allow to steep for at least 1 hr. Remove the tea bags before using.
-
step 4
To make the punch, combine all the ingredients except the lemon slices in a large bowl. Taste and adjust as preferred (I sometimes add more lemon juice).
-
step 5
Just before serving, release the ice wreath from the bundt tin by briefly dipping it into a large bowl of freshly boiled water, then gently tipping it out into your hands (give the tin a gentle tap if needed). Stir the punch thoroughly, add the ice wreath and lemon slices, then serve immediately.
Authors
Alexina Anatoletalent resident
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue