EASTER PUNCH

Easter Punch image

Provided by Geoffrey Zakarian

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 8

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

Steps:

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