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Orchard Punch, an orange-yellow cocktail in a highball glass with pink-orange float of biters at the top with a bow tie cocktail pick

Orchard Punch

This punch is dangerously drinkable - it’s a great crowd pleaser and couldn’t be easier to serve.
5 from 1 vote
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Course: Drinks

Equipment

Ingredients

Cocktail Ingredients

  • 18 oz Apple Maple Whiskey We used Whiskey Girl.
  • 12 oz Rooibos Chai Simple Syrup See instructions below.
  • 12 oz Lemon Juice
  • 1 ea Oleo Saccharum from 12 lemons See instructions below.
  • 3 dashes Angostura Bitters Optional, per cocktail

Rooibos Chai Simple Syrup Ingredients

  • 1 cup Water
  • 1 cup White Sugar
  • 1 tbsp Loose Rooibos Chai tea

Oleo Saccharum Ingredients

  • 12 ea Lemon Peels (The peels of 12 lemons)

Instructions

Cocktail Instructions

  • Open the vacuum sealed bag of Oleo Saccharum and pour in as much whiskey as will safely fit.
  • Carefully agitate the bag to incorporate the syrup into the whiskey.
  • Fine-strain the mixture over a large mixing container such as a punch bowl or drink dispenser.
  • Add the Chai Simple Syrup and lemon juice and stir well.
  • If you will serve later, put the mixture into the fridge and add 30% water. (Do not add ice when serving.) If you will serve immediately, add ice and serve.
  • (Optional) garnish each glass with a few shakes of Angostura Bitters to top with color.

Rooibos Chai Simple Syrup Instructions

  • Heat the water to boil. Remove from flame.
  • Add the tea. Allow it to steep for 10 minutes.
  • Fine-strain to remove the tea particles.
  • Add the sugar and stir to dissolve.
  • Chill completely before using.

Oleo Saccharum Instructions

  • Peel the lemons. Place the lemon peels in a vacuum seal bag.
  • Add about ½ cup of sugar to the bag and shake well to distribute evenly.
  • Vacuum seal the bag, carefully removing all air and sealing tightly.
  • Let sit for approximately 8 hours. You will notice the sugar becoming wet with the oils of the lemon peels.