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Bourbon Punch

Bourbon punch is the kind of drink that transforms any gathering from ordinary to memorable, blending smooth whiskey with fresh fruit, a touch of sweetness, and just enough complexity to keep people coming back for a second glass. This recipe works for holiday parties, casual weekends, or whenever you need to impress a crowd without fussing over individual cocktails.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups bourbon whiskey
  • 1 cup fresh lemon juice
  • 1 cup fresh orange juice
  • 0.75 cup simple syrup
  • 2 cups ginger ale
  • 1 cup water
  • 4 pieces fresh cinnamon sticks
  • 8 pieces whole cloves
  • 4 pieces star anise
  • 2 oranges sliced into fresh orange slices
  • 2 lemons sliced into fresh lemon slices
  • 1 cup fresh cranberries
  • 1 piece large block ice

Equipment

  • Large punch bowl or pitcher
  • Measuring cups and spoons
  • Jigger for precise liquid measurement
  • Long spoon for stirring
  • Cutting board and sharp knife
  • Citrus juicer or reamer
  • Ladle for serving
  • Large block of ice or ice maker

Method
 

  1. Place the cinnamon sticks, whole cloves, and star anise into a small bowl or tea infuser. Toast these spices briefly in a dry skillet over medium heat for 2 to 3 minutes to release their oils and deepen their flavor.
  2. If you don't have simple syrup on hand, combine equal parts sugar and hot water in a small bowl and stir until dissolved, then cool completely. Measure out 0.75 cup and set aside.
  3. Cut your lemons and oranges in half and juice them using a citrus reamer or juicer, straining out seeds as you go to get 1 cup of fresh lemon juice and 1 cup of fresh orange juice.
  4. In your punch bowl, pour the bourbon, fresh lemon juice, fresh orange juice, simple syrup, and water, stirring well to combine.
  5. Drop the toasted cinnamon sticks, cloves, and star anise into the punch bowl, stirring gently to distribute them evenly.
  6. Cover the bowl loosely and refrigerate for at least 2 hours, allowing the spices to meld with the other ingredients and the base to chill.
  7. Slice your lemons and oranges into thin rounds, leaving the skin on for visual appeal and color. Toss the cranberries into a small bowl.
  8. Just before serving, add your large block of ice to the punch bowl. Pour in the ginger ale slowly, stirring gently to combine while keeping carbonation intact.
  9. Float the lemon and orange slices on top of the punch, then scatter cranberries across the surface for color and elegance. Ladle into glasses and serve immediately.

Notes

Freeze some of your citrus slices and cranberries in ice cubes a day ahead; these decorative ice cubes double as garnish and prevent dilution as they melt more slowly than regular ice. Use a high-quality bourbon you'd actually drink on its own. Add ginger ale just before serving to maintain carbonation. Keep extra simple syrup nearby in case guests prefer their punch a bit sweeter.