Punch should be made on the day of the event. This recipe is a variation of Chronic Munrosis No.2, which was invented in Byblos, Brisbane by Samuel Tripet. This variation is by Erik Andersson (you can see more of his fantastic cocktails at this link).
Chronic Munrosis no.3
makes about 2.5 quarts, roughly 16 five oz. glasses
750ml bottle Hendrick’s Gin
15 oz apple juice
15 oz mandarin juice
25 oz rooibos tea, brewed and cooled
5 oz lemon juice
6 oz hibiscus syrup
2 apples, cut into wedges
6 cinnamon sticks
4 star anise
4 rosemary sprigs
10 oz water
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Add all ingredients but the gin in a pot. Let marinate for 1 hour.
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If heating, remove apples, and save for garnish.
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To serve: Pour 3.5 oz of this mix into a glass and add 1.5 oz of Hendrick’s Gin. Garnish with an apple wedge.
