Liberty Punch Recipe

1. Make quick infusion (can be done ahead)

Lightly crush the black cardamom pod to release the seeds and smoky aroma. Place the crushed pod, 0.25 tsp ground cinnamon, and 1 oz cooled strong-brewed Earl Grey tea into a small jar. Pour 3 oz H by Hine VSOP Cognac over the spices and tea, seal, and let infuse at room temperature for 30 minutes to 2 hours depending on desired intensity (30–60 minutes for subtle, up to 2 hours for pronounced spice). Strain through a fine mesh or coffee filter into a clean container, discarding solids. Chill if not using immediately.

2. Combine the infused cognac (4 oz total: 3 oz cognac + tea contact) with 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 1.5 oz cold water in a cocktail shaker. Add a generous handful of ice (about 1 cup).

3. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

4. Strain into a rocks glass filled with fresh ice (or into a small punch cup).

5. Garnish with a lime wheel and a cinnamon stick. Optionally express an orange or lemon twist over the drink and drop it in for a bright citrus top note. Serve immediately.

6. If preparing for a small group, scale the infusion and punch base: keep the same ratios (3:1 cognac to tea contact per serving) and combine in a pitcher with ice and stir until chilled, then serve over ice with garnishes.