A summer-ready take on the punch bowl favorite—updated with our tangy tisane blend.
Batch recipe for coffee shops, and single serving for home indulgence.


1 | Steep tea.

Steep Currant in a teapot
Use 9 grams of tea and add 530 ml (18 oz) of water just off the boil.
(BOLI measure marks read to 16 oz—fill to the very top to reach 18 oz, or just introduce 2 oz of water to your brewed tea.)
Steep for 10 minutes or until the tisane is fully extracted.


2 | Prepare pitcher.

Add 170 grams each of blackberries, strawberries, and quartered oranges to your pitcher (or other vessel). Any fruit you have on hand works!
Introduce 85 ml (about 3 ounces) of fresh orange juice and 60 ml (about 2 ounces) of orange-infused simple syrup.
(To make simple, simmer 1/2 cup of water with 1/2 cup of sugar and the juice + zest of one orange until syrupy.)

3 | Finish and serve.

Add a full 750 ml bottle of your favorite red wine (three buck chuck counts), and the cooled Currant tisane.
Serve in an 8-10 oz glass over ice, and top with sparkling water (Topochico is ideal).
Garnish with orange wedge.



1 | Follow the recipe above, but with the following measurements:

— 120 ml (4 ounces) Currant tisane
— 180 ml (6 ounces) red wine
— 2 quartered strawberries, 2 halved blackberries, 2-3 orange wedges (muddle these!)
— 15 ml (0.5 ounces) orange-infused simple syrup 
— 20-25 ml (about 0.75 ounces) orange juice 
— Top with sparkling water!


Replace wine with full measure of tea (1280 ml, 36 oz) using 11 grams of tea in two BOLI or any large vessel. 
Alternatively, substitute 2/3 tea and 1/3 fruit juice (any!) for wine.
If the final product is 1.5L, it's right.


Replace wine with 300 ml (10 ounces) Currant tisane, 
or 200 ml (6.5 ounces) tea and 100 ml (3.5 ounces) grape or apple juice.