Peter Spanton Dry January Punch Mocktail
A festive, citrusy, and herb-packed punch for Dry January—or any occasion when you want a special, booze-free drink. Crisp tonic, herbal notes, black tea, and fruit make this a refreshing mocktail for groups or parties.
Equipment
- Large pitcher or punch bowl
- Wooden spoon
- Measuring cups and spoons
- Citrus juicer
- Cutting board and sharp knife
- Strainer
- Ice scoop
- Serving glasses
- Small muddler
- Optional ladle
Ingredients
- 500 ml Peter Spanton No. 9 Cardamom Tonic
- 250 ml ginger ale
- 250 ml sparkling water
- 200 ml chilled black tea unsweetened
- 100 ml lemonade
- juice of 2 fresh limes
- juice of 1 grapefruit
- 2 tbsp simple syrup adjust to taste
- 1 handful fresh mint leaves
- 2 sprigs rosemary
- fresh basil leaves optional, for herbal twist
- sliced lemon, lime, and grapefruit for garnish
- ice cubes to chill the punch
Instructions
- Fill pitcher or punch bowl about one-third with ice cubes.
- Pour in black tea, lemonade, lime juice, and grapefruit juice. Stir gently to mix.
- Add ginger ale, sparkling water, and Peter Spanton tonic. Stir gently so you don’t lose the bubbles.
- Muddle mint leaves and basil just a bit, then add to the punch.
- Drop in rosemary sprigs and citrus slices for garnish.
- Pour into glasses with ice, getting herbs and fruit in each.
Notes
Add more mint and lime for a mojito mocktail vibe, or extra ginger ale for a mule mocktail style.
Chilled black tea adds depth without heaviness.
Herbs are key—mint for freshness, rosemary for piney notes, basil for softness.
Mix just before serving so bubbles stay lively. Top glasses with more sparkling water if desired.
Chilled black tea adds depth without heaviness.
Herbs are key—mint for freshness, rosemary for piney notes, basil for softness.
Mix just before serving so bubbles stay lively. Top glasses with more sparkling water if desired.