It's a champagne cocktail and whiskey-punch hybrid, making it a potent cocktail that's still light and refreshing. The Jaune Punch, made by Mia Johansson, formerly of Milk & Honey, London, has all the ingredients you need for a perfect spring cocktail: lemon sherbert, chamomile tea, and yellow chartreuse.
To infuse the Scotch, soak 4-5 teabags in Great King Street for 10 minutes.
Mix all ingredients except champagne in a punch bowl (punch is usually prepped about an hour before serving). Ladle into tea cups leaving enough room to top with champagne. Finish with a touch of grated nutmeg.