This vibrant, citrusy make-ahead Shochu Punch features four distinct tastes—sweet, sour, spicy, and bitter—coming from the fruits, flowers, honey, and aromatics that fill the punch bowl. Danielle Chang serves it at her Lunar New Year celebration, where citrus fruits symbolize luck and fertility. This punch may be garnished with a variety of edible flowers, microgreens, and citrus (such as a mix of clementines, lemons, and kumquats). Try floating some in the punch and freezing some in the ice cubes themselves; simply follow the instructions for chrysanthemum ice cubes, swapping in other flowers, greens, and fruits for the chrysanthemums.
To prepare cucumber water, mix 2 cups water with 2 cups lightly smashed Persian cucumbers. Cover and refrigerate 1 hour. Strain before using.
Shochu infusion can be made up to 1 week ahead; store in an airtight container in refrigerator.