Cocktails

The Platinum Punch

Show-stopping, celebratory and refreshing

A twist on the classic English punch to celebrate a very special moment in time.

Ingredients | Serves 10

  • 450ml Royal Salute 21-Year-Old Signature Blend
  • 200ml Lillet Rosé
  • 200ml Cooled Rosehip Tea 
  • 80ml Raspberry Syrup
  • 100ml Water for dilution – if batching
  • 1 Sliced Lemon
  • Mint Sprigs
  • Seasonal Edible Flowers

Stirred

  • • Prepare rosehip tea by brewing two tea bags in 200ml water for 10 minutes
  • • Remove bags and allow to cool. Alternatively, add 50g chopped rosehips to 200ml of water and brew for 10 minutes, strain and allow to cool
  • • Once tea has cooled, add all liquid ingredients together
  • • If batching, add 100ml water for dilution and add lemon slices to batch before serving
  • • If serving from a punch bowl, add liquids and lemons slices, stir, then add ice
  • • Pour 100ml over speciality ice and smack mint sprig over cocktail to release aroma, discard mint

  • * To create speciality ice freeze fresh fruit or edible flowers into ice cubes

At its best…

  • Served in a tumbler with a large single cube of speciality ice and/or garnished with delicate edible flowers

* Your information may be used by Chivas Brothers International Limited and made available through us to any other entities of the Pernod Ricard group. You can unsubscribe at any time. You can also exercise your right of access, rectification, deletion or objection. The privacy policy explains how.