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.
- 15 Ounces Chamomile Tea-infused Compass Box Great King Street
- 10 Ounces chamomile tea
- 5 Ounces lemon sherbet
- 2 Ounces yellow chartreuse
- 3 Ounces simple syrup
- Champagne, to finish
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.