Honey Lavender Punch

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Honey Lavender Punch Glass
Honey Lavender Syrup

1 bottle (25 oz.) Slaughter House American Whiskey
12 oz. fresh-squeezed lemon juice
12 oz. Honey Lavender Syrup*
32 oz. sparkling soda water
1 lemon, sliced


Large-format punch bowl ice block (if unavailable, chill ingredients before serving. Using standard ice will over-dilute).

Combine whiskey, lemon juice, and syrup in punch bowl and stir. Add soda water just before service, and float lemon wheels in punch bowl with large-format ice.

Recipe yields 13 6-oz. serving, the equivalent of a 12 oz. cup filled with ice. Multiply recipe as needed for larger groups.

*Honey Lavender Syrup
16 oz. water
14 oz. granulated sugar
4 oz. honey
4 oz. (volume) lavender buds

Add water to a small saucepan and bring to low simmer. Add lavender buds and cook for 20 minutes. Fold in sugar and honey, and combine until fully dissolved. Cool and pour syrup through a strainer to remove solids and refrigerate. Recipe yields 24-30 oz. of syrup, and will keep for a month in a sealed container.