The London EDITION’s ‘Lynchburg Punch’
Jack Daniel’s Single Barrel
100g zest, 2kg sugar, 1 litre juice
To make the sherbet, combine the zest, sugar and juice in a pan and heat, but do not boil. Leave to stand for two hours to cool
Combine all ingredients into a punch bowl and stir
Serve in a rocks glass with blocks or cubed ice and garnish with edible flowers and orange wheels.
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Recipe by The London Economic, thelondoneconomic.com