Liberty Punch Recipe
For a bold new nation, a jubilant libation: H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and black cardamom.
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Ingredients
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Tea-Infused Cognac
Spice Syrup
Fresh & Finishing
Method
Tea-Infused Cognac
Steep Earl Grey
Warm 6 oz (about 180 ml) of water to just below boiling (about 190°F / 88°C). Place 2 tablespoons loose Earl Grey (or 2 tea bags) into a heatproof vessel and pour the hot water over the tea. Steep for 3–4 minutes for a robust bergamot character, then strain or remove tea bags.
Combine with cognac
While the tea is still warm, stir in 1 tablespoon granulated sugar until dissolved. Pour 6 oz H by Hine VSOP Cognac into the warm tea, stir gently to combine, then let the mixture cool to room temperature (about 20–30 minutes). Once cooled, transfer to a sealed container and chill in the refrigerator for at least 30 minutes (can be prepared up to 24 hours ahead).
Spice Syrup
Make the syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add 1 cinnamon stick and 2 cracked black cardamom pods. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to allow the spices to infuse. Remove from heat and let the syrup cool completely with the spices steeping for at least 15 minutes for stronger flavor.
Assembly & Finish
Mix the punch
In a large pitcher or punch bowl, combine the chilled tea-infused cognac (about 8 oz total after infusion dilution remains roughly the same) with 1 oz fresh lime juice and 0.75–1 oz of the cooled spice syrup (start with 0.75 oz and adjust to taste). Stir to combine. If you prefer a lighter, more refreshing punch, add 6 oz sparkling water and stir gently.
Chill and adjust
Add 4 cups of ice to the pitcher or fill individual glasses with ice. Taste and adjust sweetness or acidity: add up to 0.25–0.5 oz extra spice syrup for sweetness or more lime (in 0.25 oz increments) for brightness. The drink should be balanced between the cognac's richness, tea bergamot, warming spices, and lime brightness.