The word punch has its origins in the Sanskrit panch, meaning “five”. Traditionally, a punch is made with no more and no fewer than five ingredients: a spirit (commonly arrack, rum or gin), sugar, water, fruit and spice. This one has been on Hoppers’ drinks list since we first opened in 2015, and is a twist on the classic Jerry Thomas from way back in 1840. It’s a great one for when you have people round, and works both as an aperitif and alongside food. We cold brew our tea, to extract the best floral and aromatic flavours, rather than the bitterness and tannins you get from a hot infusion. The process takes eight to 12 hours, so you’ll need to prepare ahead. White ruby punch Serves 6 For the cold brew 12g white tea leaves 425ml water For the drink 140ml white port 110ml Ceylon arrack 140ml Cointreau or triple sec 105ml sugar syrup 50ml lime juice 425ml cold brew white tea (see above and method) 4 kumquats, cut into rings 4 tbsp tukmaria (AKA basil seeds, from south Asian food stores; or chia seeds), to finish Mix the tea leaves and cold water, cover and leave at room temperature to infuse overnight, then strain into a clean jug. Mix all the liquids other than the tea, then add the strained tea and pour into a punch bowl. Top up with ice and garnish with the sliced kumquats. Put the basil seeds in a cup with enough water just to cover them, leave to soak for five minutes, then strain. Add the drained, puffed-up seeds to the punch just before serving. This is an edited extract from Hoppers: The Cookbook – Recipes, Memories and Inspiration from Sri Lankan Homes, Streets and Beyond, by Karan Gokani, published by Quadrille at £30. To order a copy for £26.10, go to guardianbookshop.com