Part tea, part cocktail; this bourbon drink is crisp and refreshing on a warm day. For a party-ready presentation, dress up your punch bowl with fresh chamomile flowers, orange twists, and strawberry halves.
For chamomile syrup: In a medium saucepan bring the water and sugar to a simmer over medium heat, stirring until sugar dissolves. Remove from heat; add tea bags. Cover; let steep 15 minutes. Discard tea bags; chill at least 1 hour.
For punch: In a blender process grapefruit juice and half the strawberries until smooth. Transfer to a large punch bowl. Stir in chamomile syrup, remaining strawberries, the bourbon, a few dashes of bitters, and ice. To serve, pour over ice; top with chamomile flowers, orange twists, and strawberry halves.