Balanced with orange and a light touch of spice, this punch is whiskey-forward without being overpowering. For a nonalcoholic version, omit the whiskey and add a bigger splash of club soda.
Ingredients
- water: 3 cups
- sugar: 3 Tbsp
- cinnamon stick: 1 piece (2 inch)
- whole star anise: 2 piece
- oolong tea bags: 6 piece
- ⅔ cups fresh orange juice: 2 piece
- ½ cups whiskey: 1 piece
- lemon juice (from 1 lemon): 3 Tbsp (fresh)
- large ice cubes:
- tangerine, sectioned and: (seeded)
Metric Conversion
Stages of cooking
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Bring water to a boil in a saucepan over high heat. Stir in sugar, cinnamon stick, and star anise. Remove from heat and add tea bags. Let steep for 3 minutes (or according to package directions for strongest tea). Remove tea bags. Let cool to room temperature, about 1 hour. Remove and discard cinnamon stick and star anise.
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Stir together tea mixture, orange juice, whiskey, and lemon juice in a punch bowl or pitcher. Chill until cold, about 2 hours or up to overnight.
-
Garnish with tangerine slices and additional star anise. Ladle into ice-filled glasses. Top each with a tangerine slice.
