About this Cocktail
This was a punch created for the Smoke and Oak event at MCC 2014
2 Bottles Hillrock Solera Bourbon
12oz Lavender Infused Honey
12oz Chilled Earl Grey Tea
18oz Fresh Lemon Juice
1 Bottle Freixenet Cava
To Prep: In a large container add all ingredients except the cava, and chill in a refrigerator overnight.
To Serve: Pour punch into a large punch bowl. Add several large ice blocks, then top with Cava. Garnish with a variety of sliced citrus and floral elements.
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