Hosting a holiday gala? Get nautical with Hendrick’s Harbour Punch.
4 parts Hendrick’s Gin
4 parts pineapple juice
4 parts strengthened Chamomile tea
1 part fresh lemon juice
2 pieces of fresh pineapple
1 part honey syrup (2:1 honey to water)
Copious dashes of Peychaud’s Bitters®
1 litre of frozen water
Garnish: cucumber wheels, seasonal fresh berries, sprigs of mint
5 bags of tea per cup hot water. Steep for 45 minutes and chill. In a big punch bowl place the enormous ice cube and combine all ingredients, adding bitters to adjust the taste of the punch. Garnish with, cucumber wheels, seasonal fresh berries and mint sprigs that have been gently smacked above the punch bowl and dropped inside. Serve promptly to guests with a signature flourish.
EDITOR AT LARGE
CHIEF FASHION CORRESPONDENT
Anna Paula Goncalves
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