The Palm Reader

1 batch

Alli Torres, Jams Restaurant; Event - Cochon New York 2018

1 whole bottle of Breckenridge Bourbon
8 oz. Cynar
6 oz. The Perfect Purée Sweet Hibiscus, thawed
18 oz. fresh squeezed blood orange juice
10 oz. pineapple juice
6 oz. fresh brewed black mint tea
2 shaved celery stalks
8 sprigs of mint (muddle)
Brew tea with muddled mint and shaved celery. In a large punch bowl, use a strainer and pour in the tea mixture. Add the remaining ingredients to the punch bowl, mix with ice and serve. Garnish with charcoal chili foam, dehydrated blood orange and shaved Gold Leaf Buddha’s Hand.