Bourbon Peach Punch Food
BOURBON PUNCH
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 8 glasses of bourbon punch
Number Of Ingredients 0
Steps:
- Combine one 24-ounce bottle nonalcoholic sparkling apple cider with two 12-ounce bottles hard pear cider in a pitcher. Stir in 1 cup bourbon and add ice. Pour into 8 glasses and garnish with sliced pears.
BOURBON PUNCH
Orange and cranberry form the base of this incredibly smooth holiday punch, hitting just the right seasonal note. Feel free to use less or more bourbon, change up the kind of alcohol you use-or leave it out entirely. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Combine cranberry juice, bourbon and concentrates in a punch bowl. Stir in ginger ale. If desired, garnish with orange and lime slices. Serve over ice.
Nutrition Facts : Calories 143 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.
25 BEST CHRISTMAS PUNCHES
These Christmas punch recipes are all you'll need for a holly, jolly season. From mulled wine to peppermint eggnog punch to Santa Claus punch, these drinks make for so much good cheer.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Christmas punch in 30 minutes or less!
Nutrition Facts :
BOURBON PEACH PUNCH
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
- When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.
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- Roll four lemons on the counter top with your palm to help release the juices from the lemons. Cut each lemon in half and squeeze the lemon juice through a strainer into a bowl.
- Cut the peaches into thin slices and remove any mushy flesh or threads from around the pit. (Sprinkle lemon juice on the peach slices to prevent them from turning brown if you're doing this step in advance).
- Slice the remaining lemon in rings (removing any seeds) and add in a pitcher with the peaches.
- Pour in the lemon juice, the syrup (to add a hint of sweetness.), ginger beer, bourbon and water. Mix lightly with a long spoon.
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- For the peach simple syrup, peel, pit and slice the peaches. Transfer the peaches to a bowl and add the sugar. Toss to coat and set aside for one hour. Set a strainer over a bowl and pour the peaches into the strainer - to collect the peach simple syrup. Leftover peaches can be used in a fruit crisp or as a topping to ice cream or pound cake or in a homemade peach pie (recipe on this site.)
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