Pilgrim Punch

As all drinkers who are serious about imbibing have, I have some favorite bartenders here in SF (just LOOK at that cute photo - they're so Boardwalk Empire I can hardly stand it, and they're nice to boot.  I think I proposed to Scott once after tasting one of his concoctions.).  This recipe is theirs, so off course it's a bit labor intensive (I have to brew TEA?!), but it's bound to be amazing and cocktaily instead of sickly sweet.

Pilgrim Punch
Makes one punch bowl
Ingredients
750 ml Plymouth Gin
1½ c. white port
1½ c. chamomile tea
1½ c. white cranberry juice
1½ c. fresh lemon juice
1 ½ c. rich simple syrup*
1½ oz. whiskey barrel-aged bitters
Frozen cranberries
1. Make an ice block by freezing a plastic container full of water.
2. Combine all ingredients in a large punch bowl. Add the block of ice so that the punch dilutes slowly and evenly.
3. Float handfuls of frozen cranberries in the punch (as pictured).
*To make a rich simple syrup, combine 4 cups of organic cane sugar and 2 cups of water. Stir until the sugar evaporates over low heat, and then bring to a boil for a few minutes. Let cool and thicken.