The Platinum Punch
A twist on the classic English punch to celebrate a very special moment in time.
Ingredients
- 450ml Royal Salute 21-Year-Old Signature Blend
- 200ml Lillet Rosé
- 200ml Cooled Rosehip Tea
- 80ml Raspberry Syrup
- 100ml Water for dilution – if batching
- 1 Sliced Lemon
- Mint Sprigs
- Seasonal Edible Flowers
Method
- Prepare rosehip tea by brewing two tea bags in 200ml water for 10 minutes
- Remove bags and allow to cool. Alternatively, add 50g chopped rosehips to 200ml of water and brew for 10 minutes, strain and allow to cool
- Once tea has cooled, add all liquid ingredients together
- If batching, add 100ml water for dilution and add lemon slices to batch before serving
- If serving from a punch bowl, add liquids and lemons slices, stir, then add ice
- Pour 100ml over speciality ice and smack mint sprig over cocktail to release aroma, discard mint
- * To create speciality ice freeze fresh fruit or edible flowers into ice cubes
At its best…
Served in a tumbler with a large single cube of speciality ice and/or garnished with delicate edible flowers
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