(Makes 16 servings)
20 oz. Tanqueray London Dry gin
6 oz. Fresh lemon juice
10 oz. Earl Grey tea
7 oz. Granulated sugar
½ oz. Orange bitters
In a clean jar or pitcher, combine four bags of Earl Grey tea with 10 oz. of cold water. Put a lid on it and let it sit in the refrigerator for 10 hours. Strain into a large bowl or pitcher. Mix gin lemon juice, sugar and bitters in a bowl. Add to tea. Pour over an ice block in a punch bowl and garnish with anise-spiked lemons, and perhaps a sprig of rosemary.
The mixologists at Tanqueray created this recipe.