Every great holiday party needs a spectacular punch to serve a crowd! This bourbon concoction from Garden & Gun Magazine combines the flavors of the season, like cinnamon, nutmeg and cranberry, and would be (even more!) delicious using one of our Southern Star Bourbon Whiskeys as the base!
8 toasted cinnamon sticks
1 750ml bottle of Southern Star Bourbon Whiskey
8 oz. granulated sugar
4 oz. ginger juice
4 oz. lemon juice
4 oz. unsweetened cranberry juice
6 oz. Madeira
24 oz. sparkling or soda water
2 bunches fresh mint
2 12-oz. bags fresh cranberries
Let cinnamon sticks sit overnight in bourbon. Strain. Stir sugar into the juices until completely dissolved. Pour juice/sugar blend, Madeira, and cinnamon-infused bourbon into a punch bowl and stir. Top with sparkling water and stir again. Grate a healthy amount of nutmeg—about a quarter of the whole—on top.
To serve, pour 3 oz. over ice in a punch cup. Garnish with a cranberry and a sprig of mint.
PHOTO: JENNIFER CAUSEY
Source: Garden & Gun Magazine
See the original recipe HERE.