:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__12__12152012-233978-punch-recipe-austin-fino-f92ba0b45dbd4027b110d75cacb625f0.jpg)
Apple Fennel Punch Recipe
Ingredients (16)
- For the Fennel Syrup:
- 1/4 cup toasted fennel seeds
- 1 tablespoon fennel pollen
- 1 1/2 cups rich simple syrup (see note)
- For the Bergamot Shrub:
- Peeled zest and 6 ounces fresh juice from 6 lemons (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
- For the Punch:
- 25 ounces Rittenhouse rye
- 29 ounces Stone's ginger wine
- 17 ounces Bergamot shrub
- 17 ounces Schönauer apple liqueur
- 1/4 ounce apple bitters, such as Bar Keep
Directions
Learn how to make this recipe at Serious Eats