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We're excited for summer to start in the Northeast. The warm summer evenings allow us to enjoy our tea in a different way, a more refreshing way. The other night I visited the restaurant Prime Meats in Brooklyn. Cabell Tomlinson was serving a punch that she created with our Ceylon Orange Pekoe tea. It was so delicious that we tried to make it at home. I was out of Ceylon and substituted Darjeeling second flush which also worked well. 

Here's the recipe, let us know how it turns out or if you have a good variation.

For one large punch bowl, approx 20 servings:
1 pint blueberries
6 oz lemon juice
4 oz simple syrup (equal parts sugar of your choosing and water - shake to mix)
8oz Bourbon of your choice (Buffalo Trace and Eagle Rare work well)
10-12 oz Rosé (also works really nicely with a sparkling Rosé)
1 2-3 cup pot of Orange Pekoe tea - cooled
Angostura bitters

In a shaker or large pitcher, muddle 3/4 of the blueberries with the simple syrup, mash them up as well as you can, add lemon juice, Bourbon and ice.  Shake or stir well and strain with a fine mesh strainer into your punch bowl.  You want to strain out the mashed berries and ice.  Add Rosé, tea and 6-8 dashes of bitters, stir.  Taste and adjust sugar.

To garnish, add blueberries sliced in half and lemon wheels thinly sliced and a big chunk of ice. You can freeze a big block of ice in a ring mold or plastic container, adding blueberries to the ice adds a nice touch.