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English Punch


  • 1 bottle London dry-style gin (750 mL)
  • 1 bottle brandy (750mL)
  • 1 bottle port (750mL)
  • 6 lemons, sliced as thinly as possible
  • 6 oranges, sliced as thinly as possible
  • 25 ounces of water
  • 8 earl grey teabags
  • 2 sprigs lemon balm (optional)
  • 3 cups sugar
  • 50 ounces club soda
  • Lemon wedge garnish


Add the gin, brandy and port together in a large container. Add the lemon and orange slices, and let stand for 6 hours. Remove the lemon and orange slices and hold over the bowl to let any retained liquid drip off. While the citrus infuses, heat the water to just under boiling. Add the tea and lemon balm, and steep for 10 minutes. Remove the tea and lemon balm, and stir in sugar. Add the tea mixture to the gin mixture and refrigerate until cold. Just before serving, add the club soda. Serve in punch cups filled with ice and garnish with lemon wedges. Serves 20-25 people!