Bon Appétit (November 2016)
Things to Talk About This Thanksgiving Other Than Politics:
- A December 2016 Bucket List: What do you really want to accomplish before the end of the year?
- The best book you read this year. (For Zach it was the new Maria Semple: Today Will Be Different. For Clay, it was Modern Lovers.)
- Things you and yours might do instead of exchanging a bunch of gifts at Christmas this year.
- Fantasy punch recipes. Use this framework: One part sour, two parts sweet, three parts strong, four parts weak
- What's happening on Westworld (Seriously: what IS happening on Westworld? We're not really sure. And the punch will not help this particular problem.)
- How delicious this punch is. Seriously, isn't it good? It's smooth and sweet and tart all at once. (Just don't serve too much of it. Your guests might start talking about politics.)
- 2016's biggest Thanksgiving food trends
- The comprehensive 2016 Thanksgiving index -- every recipe from every magazine
Earl Grey–Bourbon Punch
Bon Appétit (November 2016), recipe by Ann Redding & Matt Danzer
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(This image: Bobbi Lin/Bon Appétit)
8 SERVINGS
INGREDIENTS
¼ cup loose Earl Grey tea or 4 bags
½ cup honey
4 sprigs thyme
2 sprigs rosemary, plus more for garnish
1 cup fresh lemon juice
1½ cups bourbon
½ cup Cognac or brandy
1 teaspoon orange or regular bitters
Ice ring and lemon wheels (for serving)
METHOD
Combine tea and 1¼ 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 ½ 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.
