Named for Tanqueray's original distillation site in London, this punch delights your guests and creates a striking centerpiece for your party.
In a clean jar or pitcher, combine four bags of Earl Grey tea with ten
ounces of cold water. Put a lid on it and let it sit in the refrigerator
for ten hours. Strain into a large bowl or pitcher. Mix Tanqueray®
London Dry, fresh lemon juice, granulated sugar and bitters in
a bowl. Add to tea. Pour over an ice block in a punch bowl and
garnish with anise-spiked lemons, and perhaps a sprig of rosemary.
Throw in some frozen grapes to take it to the next level.
Use containers you have laying around your cupboards to
create a large ice block for dramatic effect and to keep your
punch cold longer without watering it down.
Old Chinese take-out containers, plastic water pitchers, Bundt
pans or jelly molds make great ice molds. Make sure they
fit in your punch bowl and then freeze overnight. Run the
container under hot water briefly to release the ice block. For
added flair, throw in elements of your garnish before freezing.