Recipe Note
I am not normally a fan of gin - I normally prefer vodka, rum, or whiskey. However, this combination really does its job well - I can still tell there is gin in the drink, but the flavor brought from Herbal Earl’s bergamot oil, orange oil, and lavender can’t be beat.
This recipe is also made using a standard shot glass to measure. The ratios will turn out the same if you use a bigger shot glass, but it also won’t stretch as far as 8 drinks if you do that.
Before you start making the drink, you’ll need to make the Herbal Earl-infused Honey Syrup.
I prefer this drink shaken, not stirred, but if you’re wanting to serve this punch bowl style for sake of ease, here’s how to do it. The key to the infused honey syrup is equal parts tea to honey (so ½ cup of Herbal Earl means you use a ½ cup of honey). To make enough for a punch bowl with refills, you’ll want to use 4 cups of brewed Herbal Earl and 4 cups of honey.
For a 4 quart (1 gallon) punch bowl, you’ll need 16 cups of gin, 8 cups of lemon juice, and 4 cups of honey syrup. Stir very well and serve over ice.
