Kansas City Steakhouse Punch Recipe

Inspired by Stock Hill

Time30m

Serves1

four roses apple whiskey | cocchi di torino | lapsang souchong tea | licor 43 | oleosaccharum

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Ingredients

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1
Brew Lapsang Souchong Tea
Boil water and steep 1 tablespoon of Lapsang Souchong tea leaves in 1 cup of hot water for 5-7 minutes. Strain the leaves and let the tea cool.
2
Prepare Oleosaccharum
Peel the zest from 2-3 citrus fruits (such as lemons or oranges) and combine with 1/2 cup of sugar in a jar. Let it sit for at least 24 hours until the sugar has dissolved and absorbed the oils from the peels.

3
Combine Ingredients
In a shaker, combine 2 oz of Four Roses Apple Whiskey, 1 oz of Cocchi di Torino, 3 oz of the brewed and cooled Lapsang Souchong tea, 1 oz of Licor 43, and 1 oz of oleosaccharum.
4
Shake and Chill
Add ice to the shaker and shake well for about 15-20 seconds until chilled.
5
Strain and Serve
Strain the mixture into a chilled glass or punch bowl filled with ice.