Sparkling Earl Grey Punch

• clementines or 1 small orange↗4

  divided

• fresh thyme sprigs↗6
• loose earl grey tea↗3⁄4 cup

  (or 16 bags)

• fresh ginger↗3 ounces

  peeled and grated on the large holes of a box grater

• honey↗6 tablespoons
• whole cloves↗1 teaspoon
• freshly squeezed orange juice↗2 1⁄4 cups
• rye whiskey↗1 1⁄2 cups
• dry sparkling white wine↗1 bottle

Step-by-step instructions

1. 1

   Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours.

2. 2

   Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind. Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8.

3. 3

   When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.