Gunpowder Gin Punch Recipe

• 2 lemons
• 1 lime
• 4 ounces granulated sugar
• 3 teabags gunpowder green tea (see note)
• 16 ounces boiling water
• 8 ounces gin, such as Aviation
• 16 ounces Gunpowder Tea at room temperature
• 8 dashes celery bitters, such as Scrappy's
• Lemon wheels and celery stalks for garnish

1. Peel zest from lemons and lime, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and let sit 6 hours or up to overnight, covered. Strain peels from the mixture, set liquid aside.
2. Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.
3. In a pitcher or punch bowl, combine gin, tea, bitters, and oleo-saccharum. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the refrigerator. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.

lemons, lime, sugar, water, aviation, tea, celery bitters, lemon wheels

Taken from www.seriouseats.com/recipes/2015/06/gunpowder-gin-punch-green-tea-citrus-celery-pitcher-drink-summer.html (may not work)