Name: Strawberry, Grapefruit, and Chamomile Brunch Punch
Yield: 10–12 servings
Ingredients: 3 cups water; 2½ cups sugar; 8 chamomile tea bags; 4 cups fresh grapefruit juice; 1 pint fresh strawberries, hulled and sliced; 3 cups bourbon; A few good dashes of bitters; Ice cubes or an ice mold, for serving; Fresh chamomile flowers, for garnish (optional)

Strawberry grapefruit and chamomile punch in two glasses and a pitcher.

Photo by Paul H. Christian, Food Styling by Michele Figliuolo

Punch can be a rather simple, low-brow, and delicious affair that celebrates juice and mounds of sweet sherbet, or it can be a more high-brow beverage of floral tea and bourbon. This summery, bright punch is no wilting flower, thanks to a proper dose of bourbon. And really, if you’re going to make a beauty of a punch, an ice mold decorated with frozen fruit and flowers is very fitting.

Recipe information

Yield
10–12 servings

Ingredients

Chamomile syrup:

3 cups water

2½ cups sugar

8 chamomile tea bags

Punch:

4 cups fresh grapefruit juice

1 pint fresh strawberries, hulled and sliced

3 cups bourbon

A few good dashes of bitters

Ice cubes or an ice mold, for serving

Fresh chamomile flowers, for garnish (optional)

Preparation

For the chamomile syrup:
Step 1
Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.
For the punch:
Step 2
In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.
Step 3
To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.