Great for a midwinter get-together, this vibrant punch fuses the sugary appeal of fizzy orange with grown-up bitters and bourbon
For the ice ring:
Freeze 4 sliced clementines in a Bundt pan with water overnight
For the clementine cocktails:
960ml clementine juice
960ml soda water
240ml bourbon
Angostura bitters
Mix all ingredients in a small punch bowl or large mixing bowl and serve with a ladle. Add the ice ring just as guests arrive. Let guests make their own sugar-rimmed glasses by rubbing the glass edge with a half
clementine, then dipping it in a small dish of raw sugar. Garnish with a straw pushed through the centre of a round clementine slice. Use mandarins if you can’t find clementines.
Recipe and photography from The Forest Feast Gatherings by Erin Gleeson (Abrams)
This recipe was first published in January 2017. Buy this month's The Simple Things - buy, download or subscribe
