Ingredients

4 clementines or 1 small orange, divided

6 fresh thyme sprigs

3⁄4 cup loose earl grey tea (or 16 bags)

3 ounces fresh ginger, peeled and grated on the large holes of a box grater

6 tablespoons honey

1 teaspoon whole cloves

2 1⁄4 cups freshly squeezed orange juice

1 1⁄2 cups rye whiskey

1 (750 ml) bottledry sparkling white wine

Directions

Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours.

Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind.  Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8.

When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.