Sparkling Earl Grey Punch Food

EARL GREY-BOURBON PUNCH

Steps:

• Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
• Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
• Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
• Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
• Do Ahead
• Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.

SPARKLING EARL GREY PUNCH

Steps:

• Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours.
• Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind. Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8.
• When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.

BOOZY WATERMELON PIRATE SHIP PUNCH

Steps:

• Carving the watermelon: Select a ripe, oblong watermelon that has a flat bottom. Carve off the top quarter of the watermelon and set aside to use for sails.
• Scoop out all of the watermelon innards and set aside for making punch. Once the watermelon's empty, use a pumpkin carving set to carve notches and portholes into the sides of the watermelon to make it look like a pirate ship.
• For the sails, scrape out the 1/4 shell of watermelon rind down to the white portion. Cut sails from either end of this piece and thread them through skewers. Stick the skewers into the bottom of the watermelon (being careful not to poke through the bottom) and use extra pieces of rind for stability.
• Make the punch: Add 2 cups of the reserved watermelon to a blender with mint.
• Puree until mint is finely chopped and watermelon is frothy.
• Strain watermelon and mint mixture through a sieve.
• Pour 6 cups of watermelon-mint juice into large pitcher and add lime juice and vodka.
• Pour this mixture into the carved watermelon, add large ice rounds and top with prosecco.

GREEN TEA PUNCH

Steps:

• Combine the green tea, orange juice, pineapple juice and ginger ale in a punch bowl and mix well.
• Mix in the pineapple and small scoops of the sherbet. Serve.

WITCH'S BREW ORANGE CREAM PUNCH

Steps:

• In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
• Top with sherbet and serve over ice if desired.
• Refrigerate leftovers.
• TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.

EARL GREY RUM PUNCH

Steps:

• Mix rum and tea in small bowl; let stand 1 hour.
• Strain mixture into 2-cup glass measuring cup.
• Mix in pineapple juice and next 5 ingredients.
• Fill 2 highball glasses with ice.
• Pour punch over.
• Garnish with fresh apricot wedges or pineapple chunks, if desired.