Houston bartender Bobby Heugel riffs on Bombay Government Punch, a recipe from the early colonial era of India. He adds Earl Grey Tea and kaffir lime leaves to his oleo-saccharum -- a mix of citrus oil and sugar that many bartenders consider an indespensable ingredients in punches.Slideshow: More Easy Cocktail RecipesThis recipe originally appeared in the Food & Wine 2016 Cocktails book.
Using a vegetable peeler, remove the zest in strips of 2 lemons and 2 limes, preferably organic. Transfer the zests to a shallow medium bowl; add 4 kaffir lime leaves and 2 rosemary sprigs. Add 1 cup sugar and muddle the ingredients until the zests begin to release their oils. Push the zests to the sides of the bowl, cover and let macerate overnight. Refrigerate for up to 2 weeks.