Bourbon Punch With Pink Grapefruit And Mint Recipes

BACKWOODS BOURBON PUNCH

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.

BOURBON PUNCH

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.

PINK GRAPEFRUIT PUNCH

Steps:

• Combine 1/4 cup water and sugar in a small microwave-safe bowl. Microwave on high for 30 seconds or until the sugar dissolves; cool. In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water. Chill. Serve over ice. Garnish with orange or lemon slices and cherries if desired.

PINK GRAPEFRUIT SORBET

Steps:

• Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze out 2 cups of grapefruit juice.
• In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel.
• Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice, and mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

KENTUCKY DERBY BOURBON PUNCH

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.

PINK GRAPEFRUIT PUNCH

Steps:

• Combine 1/4 cup water and sugar in a small microwave-safe bowl.
• Microwave on high for 30 seconds or until the sugar dissolves; cool.
• In a large pitcher, combine the grapefruit juice, lemonade concentrate, cherry juice, sugar mixture and remaining water.
• Chill. Serve over ice.
• Garnish with orange or lemon slices and cherries if desired.

PINK GRAPEFRUIT-WHITE CRANBERRY SPARKLING PUNCH

Steps:

• In a small saucepan, bring sugar, grapefruit zest, bay leaves, and 1/2 cup water to a boil, stirring until sugar has dissolved. Let cool completely, about 1 hour. Strain, discarding solids, and refrigerate in an airtight container until cold, at least 1 hour and up to 1 week.
• In a punch bowl or large pitcher, stir together syrup, grapefruit juice, vodka, Cointreau, and cranberry juice. If not serving right away, cover and refrigerate up to 1 day.
• Add ice, top with prosecco and club soda, and garnish with bay leaves and kumquats. Serve immediately.