Recipes from our Midnight Madness tasting

They were so tasty we ran out early – here’s a chance to make them at home for your holiday guests. Continue

Here’s the punches that we served at Midnight Madness!

Special thanks to Ben, Kevin, and Noah for bringing their products and their knowledge to share!

Chunnel Punch

Combine ingredients in a punch bowl. Add ice*, preferably large pieces as cubes will melt very quickly and water down the punch. Stir and let flavors mingle and ice melt until the punch is cold and the flavors are blended. Top with sparkling water, then rosemary sprigs and lemon wheels, and serve.

Rosemary Green Tea Simple Syrup

Heat 3 cups of water to a boil, add 1 1/2 cups of sugar, then turn heat to low. Stir until sugar is disolved. Add about 15 springs worth of rosemary that has chopped up and 6-8 bags of green tea. Turn off heat and let sit while stirring occasionally for 15 to 20 minutes. Strain as finely as possible.

Midnight Punch

Combine ingredients in a pot on the stove or in a slow cooker and heat them slowly until warm while stirring occasionally. Garnish with some orange peels that have been rolled up and held together by pushing a few cloves through the peel.

NOTE: To extract orange oil, peel an orange using a Y vegetable peeler, then squeeze the strips orange side facing the punch.

*Look for a more descriptive blog post in the future, but a quick way to make large ice in your home freezer is to take a large bowl or plastic storage container, fill with water (leaving a little room for expansion), and let freeze for a day or more.

You can also contact your local ice supplier and see if they sell block ice. Boston area folks can check out ACME Ice or Brookline Ice Co .