Pointsetta Punch

A spicy sweet winter libation; adapted and modified from an original recipe in Saveur magazine
2 oz Gin, Nolet's
12 oz Lemon juice
12 oz Allspice Dram
12 oz Cinnamon syrup (make 1:1 simple syrup infused with 1/2 t. cinnamon)
12 oz Grenadine
2 ds Bitters, Angostura
1 oz Tea (Black works best, make it nice & strong)
Build drink in shaker or pitcher; add ice and shake or stir. Serve in a rocks glass filled with cracked ice (put cubes in a gallon ziplock, bash 'em). Garnish with lemon wheel.
A floral, lighter gin works best; Sapphire in a pinch. The allspice dram is home made, using infused allspice syrup and Everclear (20%). Pomegranate molasses would be a tart substitute for grenadine.
Made for my wife's holiday gathering...spicy, sweet, exotic and delicious!
From other users
  • All the attributes of a classic punch. I added tea so drinkers who prefer a lighter drink could enjoy it. By varying the gin used, or the type of bitters, one can vary the flavor profile of the finished drink. — ☆☆☆☆
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1 Comment

Wonderful combination, have

Wonderful combination, have never used tea in a cocktail before... All I had was earl grey but it came out stunning. Also added 3/4 lemon instead of 1/2 Oz., would have been too sweet otherwise for my taste.