Mixologist: Rooibos Gunn Punch

Rooibos tea is a staple in South Africa, and we’d recommend trying even if you aren’t making punch. Be sure to make the apricot gomme a day ahead of time.


2 bottles of Innis & Gun Original
150ml rooibos tea
50ml bourbon
35ml apricot gomme (1L water, 500g sugar, 300g apricot)
30ml lemon juice
1 vanilla pod


Warm ingredients, except vanilla, in a pan. Don’t allow to boil. Add vanilla and allow to infuse for fifteen to twenty minutes. Serve warm.

To make apricot gomme

Combine sugar and water in a small, thick-bottomed saucepan over low to medium heat. Add apricots (you can use dried, canned, or fresh—just be sure to quarter them) and simmer, stirring occasionally, for thirty minutes. Strain into a clean jar and refrigerate for a day before using. You can keep for up to two weeks if it remains covered in the refrigerator.

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