Honey Hibiscus Orange Punch

Menu Part: 
Cuisine Type: 

Tea cocktails, in which tea is combined with vodka, rum, bourbon and other spirits, are popular this season. Chef Guas plays mixologist by crafting a tea punch that focuses on technique and premium ingredients but leaves out the alcohol. He begins by brewing his own herbal tea from dried hibiscus and making a honey syrup from scratch. These go into the shaker with fresh juice, mint and ice to complete the inventive mocktail.


2 cups boiling water

½ cup dried hibiscus blossoms

1 ¼ cups Orange Blossom Honey Syrup (recipe follows)

1 cup fresh squeezed orange juice

2 ½ cups cold water

Ice cubes

1 bunch fresh mint leaves

Orange peel, for garnish


1.        Pour boiling water over hibiscus, cover and allow to steep for 30 min.

2.        Meanwhile, prepare Orange Blossom Honey syrup; cool and refrigerate until ready to use.

3.        Strain hibiscus tea base into 2-qt. pitcher; add orange blossom honey syrup, orange juice and cold water; stir until dissolved.

4.        To serve, pour 10 oz. punch into cocktail shaker half-filled with ice cubes; add 2 to 3 mint leaves. Close tightly and shake. Pour into a tall glass; garnish with orange peel and fresh mint leaves.

Source: Recipe and photo courtesy of the National Honey Board

Additional Tips

Additional Tips

Orange Blossom Honey Syrup

1 cup orange blossom honey
¼ cup hot water

In small saucepan, slowly bring honey and water to a boil. Remove from heat and allow to cool. Refrigerate if making ahead.

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