Sea Island Bourbon Punch Food

PUMPKIN KEG BOURBON-APPLE PUNCH

Steps:

• For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).
• For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight.
• Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

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.

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.

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.