Imperial Honeyed Peach Punch
Yield:
15 - 20 Servings
What’s a party without fizzy tea punch? Our version of this old Southern tradition dating back to the early 1800s is a sparkling, peachy punch that’s perfect for any festive occasion.
Ingredients
- 1 (750 ml) bottle bourbon
- 16 ounces Luzianne Iced Tea, brewed and chilled
- 10 ounces lemon juice
- 6 ounces peach juice (or peach nectar)
- 4 ounces orange blossom honey
- 6 ounces Spiced Peach Syrup (or peach liqueur such as Giffard Créme de Peche de Vigne)
- 5 ounces curaçao (or other orange liqueur)
- Ice, block or cubes, for the punch bowl
- 2 (750 ml) bottles sparkling wine
- Ice cubes for individual drinks
- Dehydrated orange wheels, for garnish, optional
- Peaches, sliced or diced, for garnish, optional
Directions
- Combine the bourbon, tea, lemon juice, peach juice, honey, peach syrup and curaçao in a container and mix well; cover and chill in the refrigerator.
- When ready to serve, pour the mixture into a punch bowl, add block or cubed ice, and pour in the sparkling wine. Garnish as desired.
- Serve in punch glasses with one cube of ice and desired garnishes.
