Ingredients:
1/2 cup dried chamomile flowers or 8 chamomile tea bags
1 (750-milliliter) bottle gin or vodka, chilled
1 cup honey
¼ cup fresh lemon juice, strained
2 (750-milliliter) bottles champagne, chilled
Ingredients for optional step:
I cup dried chamomile flowers
2 pears, peeled and diced
Directions:
- Make chamomile tea: bring 2 ½ cups water to a boil in a small saucepan. Add ½ cup dried chamomile flowers or 8 chamomile tea bags and steep until mixture comes to room temperature. Strain through a fine-mesh sieve, pressing down on solids to release all liquid. Discard solids or teabags. Refrigerate until chilled.
- Make a honey syrup: Combine honey and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until honey is completely dissolved. Let cool to room temperature and refrigerate until chilled.
- Optional step: For extra flavor, infuse the gin or vodka with dried chamomile flowers (or chamomile tea leaves) and/or pear. In an airtight container, combine up to 1 cup of chamomile and/or 2 peeled, diced pears with 1 (750-milliliter) bottle of gin or vodka, close tightly, and shake. Store in a cool, dark place for 3 to 5 days, shaking the container once or twice daily. Strain and discard solids before using.
- Combine liquor, tea, honey syrup, and lemon juice together in a punch bowl or other serving bowl. Add large ice to bowl for serving- bigger cubes will slow dilution.
- Pour punch into glasses and top with champagne. Cheers!
Photo credit and recipe inspired by Winter Cocktails: Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks by Maria del Mar Sarcasa and Tara Striano.