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Frogs in a Dynamite Pond Punch from Nightbell

Frogs in a Dynamite Pond Punch from Nightbell

Serves: 10 to 15


Chipotle-Spiced Agave Nectar
1/2 cup water
1 dried chipotle pepper
1/2 cup agave nectar

2 cups brewed orange pekoe tea
1 1/2 cups bonded bourbon
1 1/2 cups fresh grapefruit juice
6 ounces Pimm’s No. 1 liqueur
6 ounces Chipotle-Spiced Agave Nectar (above) 
6 dashes Angostura bitters
Ice cubes
Grapefruit slices, for garnish
Mint leaves, for garnish


To make the chipotle-spiced agave necar: In a small saucepan, combine the water and chipotle pepper. Bring to a boil over medium-high heat. Remove from the heat and let cool to room temperature. Stir in the agave nectar and transfer to a storage container. Refrigerate until ready to use.  

To make the punch: In a large punch bowl, combine the tea, bourbon, grapefruit juice, Pimm's, agave nectar and bitters. Refrigerate until cold. 

Twenty minutes before serving, add ice to fill the bowl. Once the mixture is chilled, serve, garnished with grapefruit slices and mint.

About the recipe

This recipe comes courtesy of Nightbell restaurant in Asheville, North Carolina.