Hale Groves Fruity Chamomile Brunch Punch


This bright, floral, tea-and-bourbon is a summery treat made more sophisticated by a hefty dose of good bourbon. If you want to make it especially memorable, freeze some chamomile flowers in ice cubes to dress it up.


For the chamomile syrup:

3 c. water

2½ c. sugar

8 chamomile tea bags

For the punch:

4 c. fresh grapefruit juice

1 pint fresh strawberries, hulled and sliced

3 c. bourbon

1-3 dashes (? tsp.) of bitters

Fresh chamomile flowers, for garnish (optional)


  1. For the chamomile syrup: Combine water and sugar in small saucepan over medium heat. Bring to a simmer, stirring until sugar is dissolved. Remove pan from heat, add the tea bags and stir. Cover and let steep for 15 minutes. Remove tea bags and discard. Refrigerate until room temperature or chilled (at least 1 hour).
  2. For the punch:In a blender, combine grapefruit juice and half of the strawberries. Blend until smooth. Pour mixture into a large punch bowl. Add chamomile syrup, bourbon, and bitters. Add remaining strawberry slices and ice.
  3. To serve: Put a few ice cubes into serving cups, garnish with flowers, and ladle punch into glasses.
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