Bourbon Punch Food

BOURBON PUNCH

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 STREET PUNCH

Steps:

• In large pitcher, stir together first 6 ingredients until sugar is dissolved. Cover and refrigerate.
• Just before serving, add soda. Garnish with limes, oranges and grapes.

BOURBON PEACH PUNCH

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.

GOBBLE GOBBLE PUNCH

Steps:

• Put ice into a punch bowl, add the bourbon, allspice dram, orange juice, lime juice and agave and stir thoroughly. Garnish with orange slices and freshly ground nutmeg. Ladle into punch cups with matching saucers.

SEA ISLAND BOURBON PUNCH

Steps:

• In a large punch bowl or pitcher, mix together the bourbon, soda water, ginger ale, sugar, maraschino cherry juice, cinnamon, and the lemon and orange peels and juice.
• Serve over ice, with a cherry, piece of candied finger and a sprig of mint.

SUNNY'S ROSEMARY MAPLE BOURBON PUNCH

Steps:

• For the punch: Add the maple syrup and rosemary to a small pot. Let steep over low heat for 20 minutes, then let cool. Remove the rosemary and pour the maple syrup into a pitcher. Add the apple cider, bourbon and lemon juice. Whisk to combine.
• To serve: Serve punch over ice with rosemary stalks and apple slices as garnish.

BOURBON MILK PUNCH

Steps:

• Add the contents to a cocktail shaker with plenty of ice. Shake until good and frothy. Serve in a frosted glass. Garnish with freshly grated nutmeg.

MISSISSIPPI BOURBON PUNCH

Steps:

• Pour muscadine wine, grenadine, bourbon, orange juice, cranberry juice, and lime juice into a punch bowl.
• Stir in ice cubes, lemon-lime soft drink, and club soda.
• Garnish, if desired.

BOURBON PUNCH

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.

EARL GREY-BOURBON PUNCH

Steps:

• Combine tea and 1 1/4 cups boiling water in a heatproof bowl. Let steep 5 minutes, then strain through a fine-mesh sieve into a measuring glass (you should have 1 cup). Let cool.
• Meanwhile, bring honey, thyme, 2 rosemary sprigs, and 1/2 cup water to a gentle simmer over medium heat, stirring to combine. Let cool; discard herbs.
• Combine tea, honey syrup, lemon juice, bourbon, Cognac, and bitters in a large pitcher or punch bowl. Add 2 cups ice and stir until ice is melted and punch is very cold.
• Serve punch in tumblers filled with ice, garnished with rosemary sprigs and lemon wheels.
• Do Ahead
• Syrup and tea can be made 3 days ahead; cover separately and chill. Punch can be made 1 day ahead; cover and chill.

KENTUCKY DERBY BOURBON PUNCH

Steps:

• Mix bourbon, orange juice concentrate, lemonade concentrate, lemon juice, and maraschino cherry juice together in a pitcher until base is well mixed.
• Pour the base into a punch bowl; add club soda, lemon slices, and maraschino cherry halves.

5 SPICE BOURBON PUNCH

Steps:

• Toast peppercorns, cloves, anise and fennel in a dry skillet over medium heat for 1-2 minutes (until fragrant), stirring and tossing regularly.
• Add sugar, water and cinnamon and increase heat to medium-high.
• Continue stirring until liquid just starts to boil.
• Cover and remove from heat; let stand for 2 hours.
• Strain into an airtight container (lasts up to 2 weeks refrigerated).
• In a pitcher, combine bourbon, syrup and lime juice, then stir.
• Add club soda and stir gently.
• Pour punch into rocks glasses full of ice and garnish with lime wedge.

BOURBON FRUIT TEA PUNCH

Steps:

• Brew tea in 2 cups boiling water in a teapot or measuring glass 5 minutes. Remove tea bags; discard. Add sugar to tea; stir to dissolve. Let cool 10 minutes, then transfer to a pitcher. Add orange, pineapple, and lemon juices and 4 cups cold water; stir well to combine. Chill fruit tea until cold, at least 2 hours, or cover and chill up to 2 days.
• To make cocktails, pour 1½ oz. bourbon into each of 8 ice-filled glasses. Add 6 oz. fruit tea to each and stir to combine (you may have tea left over). Garnish with mint sprigs and lemon wheels. Alternatively, combine 6 cups fruit tea and 1½ cups bourbon in a pitcher. Pour among 8 ice-filled glasses; garnish.