Winter Spice Rye Punch

This winter punch, known as the Winter Spice Rye Punch, is a delightful combination of rye whiskey, apple, ginger, and fennel, with a hint of bergamot tea, creating a soothing and invigorating blend of flavors. The rye whiskey adds a distinct kick, complementing the earthy and aromatic notes of the apple, ginger, and fennel. This cocktail is perfect for cozy gatherings during the colder months, offering a unique and flavorful experience for your guests.

Winter Spice Rye Punch

A delightful and invigorating winter punch with rye whiskey, apple, ginger, fennel, and bergamot tea, perfect for cozy gatherings during the colder months.

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Ingredients

  • 1/4 cup toasted fennel seeds
  • 1 tablespoon fennel pollen
  • 1 1/2 cups rich simple syrup
  • 6 ounces lemon juice (yellow part of zest only, in strips)
  • 2 ounces raw sugar
  • 6 ounces fennel syrup
  • 4 teaspoons loose bergamot tea leaves
  • 3 cups hot water
  • 1 1/4 ounces Rittenhouse rye
  • 1 3/4 ounces Stone's ginger wine
  • 1 1/16 ounces Bergamot shrub
  • 1 1/16 ounces Schönauer apple liqueur
  • 1/4 teaspoon apple bitters

Instructions

  1. In a saucepan, combine toasted fennel seeds, fennel pollen, and rich simple syrup over low heat. Simmer for 15 minutes without boiling. Allow the syrup to cool and store in a sealed container in the refrigerator.
  2. Muddle lemon zest and raw sugar in a bowl, then let it sit for 30 minutes. Add fennel syrup and stir. Brew the tea leaves in hot water for 5 minutes, then add the brewed tea to the lemon/fennel mixture. Strain out solids and store the shrub in an airtight container in the fridge.
  3. In an airtight container, combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters. Chill overnight and pour into a punch bowl or pitcher. Serve in ice-filled glasses.