Punches are a party pleaser and I’ve been seeing more and more home “punch parties” with the host(ess) serving a variety of different spirit-based libations. Whiskey Punch can be right there with the more traditional rum and vodka punch options. This full-flavored recipe combines bourbon, fresh citrus, black tea, fresh mint and peach nectar and is fun to serve over large format ice cubes made in silicone molds (easy to find online). If you’re a bitters fan, try mixing 2 tablespoons of Angostura bitters with 8-10 cups of water to make Bitters Ice Cubes! They are delicious as they melt into the punch and have a lovely color, too.
If you or your mom/grandma/relative/friend have a bunch of fancy old tea cups or a collection of canning jars, then dust them off and serve up your punch in up-cycled style.
Southern Style Whiskey Punch
(This recipe can be made up to 3 days ahead and stored refrigerated and can be easily doubled or tripled)
Makes about 7 1/2 cups, serves 12 – 14
- 1 orange
- 20 whole cloves
- 8 large sprigs fresh mint
- 4 English breakfast tea bags
- 1/2 cup packed brown sugar
- 3 cups boiling water
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1 cup peach nectar (or substitute pineapple juice)
- 2 cups Maker’s Mark
Garnish: fresh mint sprigs
Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, tea bags, and brown sugar in a large heat-proof pitcher (or container that will hold at least 10 cups). Add the boiling water and let steep for 1 hour, then remove and discard the tea bags and mint.
Add in the orange and lemon juice, peach nectar, and bourbon. Stir, then chill until ready to serve. Present for service in a large drink dispenser or punch bowl. Serve over ice with fresh mint.
Kathy Casey is a chef, mixologist, and is known as the Original Bar Chef. Her newest book is D’Llish Deviled Eggs, which is a great accompaniment to any cocktail. Follow Kathy Twitter, Facebook and Instagram. For more great cocktail recipes, visit www.LiquidKitchen.com.