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Seaside Gin

Equinox Tea Punch

A flavorful and refreshing punch to celebrate the Fall Equinox.

Flavour Profile: Fruity, Sweet

Difficulty: Complex

Cocktail Ingredients: serves 5-10

  • 750 mL Sheringham Seaside Gin
  • 2L Rooibos Cold Tea*
  • 1L Apple Juice
  • 500 mL Honey Syrup**
  • 500 mL Lemon Juice

*Ingredients: Rooibos cold tea

  • 500g Rooibos Tea
  • 2L Hot Water

*rooibos cold tea method:

Into a big recipient, add the tea and pour hot water over the tea. Let it brew for 8 to 10 minutes and afterward simply strain the tea. Let it cool and ready to serve.

**Ingredients: honey syrup

  • 250 mL Honey
  • 250 mL Hot Water

**honey syrup Method:

Into a large vessel, pour in the honey and hot water. Make sure to stir water until well mixed and you don’t feel any resistance from the honey. Let it cool.

Cocktail Method:

In a punch bowl, pour all the ingredients and stir well using a dipper. Add ice, lemon wheels, and cinnamon sticks. Serves 5 to 10 guests.

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    Created By:

    Choyce Kotori

    Montreal, QC

    Bio:

    Choyce is a Quebec-native bartender with indigenous roots who began his bartending career as a Barback on Vancouver Island at Tofino's renowned Wolf In The Fog. He is also an amateur surf photographer and working with the Sheringham crew evokes nostalgia from his time on the island. After leaving Tofino, he continued his career in Kelowna before settling in Montreal. Choyce was recently a national finalist for the Torres Brandy Zero Challenge, and since then, he has been committed to making an impact in the fight for sustainability. He is currently serving as Bar Chef at the Kahnawake native reserve near Montreal for the opening of several new projects.