Smoky Sage Punch Recipe

• 1 cup (8 ounces) water
• 8 ounces (about 1 cup plus 1 tablespoon) sugar
• 10 medium sage leaves
• 2 lemons
• 1 orange
• 4 ounces (about 4 1/2 tablespoons) sugar
• 2 cups (16 ounces) boiling water
• 1 tablespoon lapsang souchong tea leaves
• 3 cups (24 ounces) New American style gin, such as Jack Rabbit from Beehive Distilling
• 1/2 cup (4 ounces) freshly squeezed lemon juice from about 4 lemons
• 3/4 cup (6 ounces) orange curacao, such as Pierre Ferrand
• 1/2 cup (4 ounces) sage syrup
• 2 cups (16 ounces) lapsang souchong tea
• Orange rounds, lemon rounds, sage leaves for garnish

1. Combine sugar, water, and sage in a medium saucepan over medium-high heat. Bring to boil, remove from heat, and let sit 1 hour. Strain and store in an airtight container up to 1 week.
2. Peel zests from lemons and orange, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar, muddle, and let sit 6 hours or up to overnight in a nonreactive bowl, covered. Strain peels from the mixture, set liquid aside.
3. Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool completely before using.
4. Combine gin, tea, oleo-saccarum, sage syrup, lemon juice, and orange curacao in a punch bowl or other serving piece. Stir to combine. Add orange wheels, lemon wheels and sage leaves for garnish. Serve with ladle into ice-filled punch or rocks glasses.

water, sugar, sage, lemons, orange, sugar, boiling water, lapsang souchong tea leaves, freshly squeezed lemon juice from, orange curacao, sage syrup, lapsang souchong tea, orange rounds

Taken from www.seriouseats.com/recipes/2014/12/smoky-sage-punch-winter-entertaining-drinks-recipe.html (may not work)