Strawberry, Grapefruit, and Chamomile Brunch Punch
['3 cups water', '2 1/2 cups sugar', '8 chamomile tea bags', '4 cups fresh grapefruit juice', '1 pint fresh strawberries, hulled and sliced', '3 cups bourbon', 'A few good dashes of bitters', 'Ice cubes or an ice mold, for serving', 'Fresh chamomile flowers', 'for garnish (optional)']
Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.
In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.
To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.
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