(I may not be making a bracket, but I could get into March Madness if it was made entirely of cocktails like this.)
Created by Dana Richardson, TAG Restaurant, Denver
- 13 oz. The Famous Grouse
- 6.5 oz. The Famous Mint Tea
- 1 bottle Bordeaux Red Wine
- 3.25 oz. St. Elizabeth Allspice Dram
- 3 Naval or Blood Oranges
- 13 Whole Star Anise Pods
Method: Using a microplane grater remove the zest from 2 of the oranges over a pot or slow cooker. Add the remaining ingredients and bring to a simmer. As soon as it begins to simmer, lower the heat to the low setting. After 5 minutes, serve into punch or tea cups.
Use a channel knife to cut the orange into twists and add 1 to each drink with a star anise pod.
(Makes 13 servings)