Ingredients
1. 1.5 liters Apple Juice
2. 1 liters Chilled Lemon Verbena tea
3. 500ml Banks 5 Island Blend Rum
4. 350ml Banks 7 Golden Blend Rum
5. 300ml Douglas Fir Syrup (see below)
6. 200ml of Douglas Fir Infused Banks 5 Island Blend
7. 200ml Apple Molasses
8. 100ml of Citric acid solution (available in all major supermarkets)
Directions:
1. To create the Douglas Fir Syrup, infuse 10g of gently dried Douglas Fir needles in 250ml of boiling water for about 10-15 mins before adding 250g of caster sugar.
2. Stir well to dissolve the sugar and then strain to remove the Douglas Fir Needles. Keep refrigerated before use.
3. Next make the verbena tea by infusing 3-4 large sprigs of fresh lemon verbena in 500ml of boiling water for 15 minutes. Or brew several verbena teabags for a few minutes.
4. Add 500ml of cold water and leave for another 10 minutes before straining. Keep refrigerated.
5. Next, infuse 5g of gently dried Douglas Fir Needles in 200ml of Banks 5 at room temperature for no longer than 24 hours. Strain before use.
6. To create your punch, combine all the ingredients in a large punch bowl with a large block of ice.
7. Garnish with dehydrated crab apple wheels and serve.
Courtesy of mixologist and drinks expert Nick Strangeway.
