Easter Punch

• 25 ounces gin, such as Plymouth
• 20 ounces Acacia Honey Syrup, recipe follows
• 15 ounces freshly squeezed lime juice
• 10 ounces velvet falernum
• 10 ounces freshly squeezed grapefruit juice
• 1 teaspoon ground nutmeg
• Rock candy sticks, for garnish
• 2 cups acacia honey

1. Mix together the gin, Acacia Honey Syrup, lime juice, velvet falernum, grapefruit juice and nutmeg in a punch bowl.
2. Fill a teapot with ice and then add some of the punch; stir in the teapot for 15 seconds.
3. Pour into teacups and serve with rock candy sticks.
4. Repeat with the remaining punch.
5. Combine the honey and 2 cups water in a small saucepan and bring just to a simmer, stirring, until the honey dissolves.
6. Remove from the heat and let cool completely.
7. Refrigerate, covered, up to 2 weeks.
8. Yield: About 4 cups

gin, syrup, freshly squeezed lime juice, velvet falernum, freshly squeezed grapefruit juice, ground nutmeg, candy sticks, acacia honey

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/easter-punch.html (may not work)