This punch is inspired by traditional Scottish Christmas pudding, loaded with rich flavors of dried fruits, such as raisins and apricot.
Pepperdier Christmas Punch
(serves 8 – 10)
6 oz. Auchentoshan American Oak single malt scotch whisky (infused with raisins)
8 oz. Scottish breakfast tea
6 oz. Fresh lemon juice
4 oz. Dubonnet Rouge aperitif
2 oz. Rothman & Winter orchard apricot liqueur
1 oz. Lejay Creme de Cassis
3 Tbsp Oleo Saccharum
Garnish: Rosemary and cranberries and orange slices and bay leaves
Mix all ingredients except sparkling wine in a punch bowl. Garnish with rosemary, cranberries, orange slices and bay leaves. Top with sparkling wine.
This cocktail was created by New York Bartender Masahiro Urushido.The post How to Make Pepperdier Christmas Punch first appeared on Beverage Dynamics.