Bourbon Punch Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

Steps:

• Combine bourbon, grapefruit juice, vermouth, and grenadine in a cocktail shaker filled with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into ice-filled rocks glasses. Garnish each with a lemon twist and a cherry.

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.

Steps:

• Combine seltzer, bourbon,juices, simple syrup, andamaretto in a punch bowl. Fillwith ice. Garnish withlemon slices and cherries.

Steps:

• Pour the milk and half-and-half into a bowl and blend. Add the bourbon and the sugar, according to taste.
• Fill glasses or, preferably, julep cups with ice and pour the punch over the ice. Serve immediately.

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.

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.