1Pour the tea, whiskey, wine, rum, brandy, Bénédictine, orange juice, and lemon juice into a large bowl over a large disk of ice. Stir until blended, and refrigerate for 1 hour. Serve in chilled glasses, and garnish with lemon peel.
The ultimate brunching cocktail meets big-batch form. Perfect for a weekend gathering, this classic, savory sip couldn’t be simpler to mix up.
Ti Punch and Martinique Beaches
In this episode of CHOW Happy Hour, Martin Cate, of Smuggler's Cove in San Francisco, explains the culture of the Ti Punch from Martinique. If you order it on the Caribbean island, you might actually be in charge of making your cocktail yourself!