Whether or not you string festive garlands of cranberries to trim your Christmas tree, you’ll want to grab a bag or two to make this wintry punch from Laura Newman of Queen’s Park in Birmingham, Alabama. Pairing the tangy fruit with Scotch—plus oolong tea that’s been steeped forever—gives a whisper of smoke and a bitter, malty edge to the drink. The peat level, of course, will depend on the Scotch you choose; if you’re going with a more neutral blended whiskey, you may want to include an ounce or two of something smokier. Batch it up a few days ahead, then call your whiskey-loving friends and spend your preparty time making the ultimate Bing Crosby playlist. If you’d like to double the recipe, it makes a pretty punch bowl.

　　

Ingredients

12 servings

　　2 1/4 cups Scotch (such as Dewar’s White Label)

　　2 1/2 tablespoons Angostura bitters

　　2 cups chilled extra-strong oolong

　　1 cup plus 2 tablespoons chilled cranberry syrup

　　1/2 cup water

　　3/4 cup fresh lemon juice

　　

Extra-strong oolong:

2 cups water

　　6 oolong tea bags

　　

Cranberry syrup:

1 cup water

　　1 cup sugar

　　1/2 cup fresh or frozen cranberries

　　1 tablespoon Scotch (optional)

　　

To serve:

1/2 cup fresh or frozen cranberries

　　8 lemon wheels

　　

Step 1

At least 2 hours and up to 2 days before serving, make the batch.

　　

Step 2

Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.

　　

Step 3

Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.

　　

Step 4

To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.

　　

Oolong:

Step 5

In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.

　　

Cranberry syrup:

Step 6

Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don’t discard the cooked fruit! It’s great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.

　　From Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion © 2019 by Maggie Hoffman. Reprinted by permission of Ten Speed Press.Buy the full book from Amazon.