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! 

Cheers, y’all!

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
Fresh nutmeg

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.


Source: Garden & Gun Magazine
See the original recipe HERE.

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