STRAWBERRY, GRAPEFRUIT, AND CHAMOMILE BRUNCH PUNCH

Strawberry, Grapefruit, and Chamomile Brunch Punch image

Provided by Joy Wilson

Yield 10-12 servings

Number Of Ingredients 11

Chamomile syrup:
3 cups water
2½ cups sugar
8 chamomile tea bags
Punch:
4 cups fresh grapefruit juice
1 pint fresh strawberries, hulled and sliced
3 cups bourbon (we recommend Angel's Envy Port-Finished Bourbon)
A few good dashes of bitters
Ice cubes or an ice mold, for serving
Fresh chamomile flowers, for garnish (optional)

Steps:

For the chamomile syrup:
Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.
For the punch:
In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.
To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.