Pear-anoid Punch Recipe
Thai tea, orgeat, pear nectar, maple, lemon, ginger beer
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Ingredients
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Base Ingredients
Garnish and Fizz
Method
Preparation
- 1
Brew the Thai Tea
In a medium saucepan, bring 4 cups of water to a boil. Add the Thai tea and steep for 5-7 minutes. Remove from heat and strain the tea into a large pitcher. Let it cool to room temperature.
- 2
Mix the Punch
Once the tea has cooled, add the pear nectar, orgeat syrup, maple syrup, and lemon juice to the pitcher. Stir well until all ingredients are combined.
Serving
- 3
Add the Fizz
Just before serving, slowly pour in the ginger beer to the pitcher. Stir gently to combine without losing fizz.
- 4