Photo of Earl grey and citrus-ginger gin punch by WW

Earl grey and citrus-ginger gin punch

Points® value
Total Time
24 hr 10 min
10 min
Punch is back! This crowd-pleaser is easy on the host and adds retro novelty to any party. Make it spirited with the addition of gin, or keep it a punch-for-all without it. The distinctive flavour of this punch comes from Earl Grey tea, which is made by infusing tea leaves with the essential oils from the aromatic Bergamot citrus. The unique citrus oil is added to perfumes, soaps, and of course, tea. Grown throughout the Mediterranean, the vibrant green fruit can grow to the size of an orange, though it is not consumed as a fruit. To keep the punch from becoming diluted as ice melts, consider making a double-batch of this punch and freezing a portion of punch in the bundt pan as noted in Step 2.



18 fl oz


5 medium, seedless, thinly sliced, divided

Earl grey tea

1½ cup(s), unsweetened, cooled, regular or caffeine-free

Fresh lemon juice

¾ cup(s)

Fresh orange juice

¾ cup(s)

Agave nectar

10 tbsp(s), dark variety

Ginger root

¾ cup(s), peeled, thinly sliced


  1. To make orange-infused gin, pour gin into a large mason jar or other container with a lid. Add 4 sliced oranges, cover and refrigerate for 24 hours.
  2. To make ice for punch bowl, fill a bundt-pan with water and freeze overnight.
  3. When ready to serve, combine tea, lemon juice, orange juice, agave nectar and gin in a punch bowl; stir to combine and add ice cube. Float ginger and remaining orange slices on top.
  4. Yields about 1/2 cup per serving.


To make the punch non-alcoholic, serve gin in a small pitcher next to the punch bowl for guests to add a splash to their individual glasses (this will affect the Points value).