20 ounces Tanqueray London Dry
6 ounces fresh lemon juice
10 ounces Earl Grey tea
7 ounces granulated sugar
1 ounces Orange Bitters
1. In a clean jar or pitcher, combine four bags of Earl Grey tea with ten ounces of cold water. Put a lid on it and let it sit in the refrigerator for ten hours. Strain into a large bowl or pitcher.
2. Mix Tanqueray London Dry, fresh lemon juice, granulated 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. Throw in some frozen grapes to take things to the next level.
Freezing tips: Use containers laying around your cupboards to create a large ice block for dramatic effect and to keep your punch cold longer without watering it down. Old Chinese take-out containers, plastic water pitchers, Bundt pans or jelly molds make great ice molds. Make sure they fit in your punch bowl and then freeze overnight. Run the container under hot water briefly to release the ice block. For added flair, throw in elements of your garnish before freezing.