Sea Island Bourbon Punch Recipes

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.

SUNNY'S ROSEMARY MAPLE BOURBON PUNCH

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.

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.

BOURBON STREET PUNCH

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.

BOURBON-MILK PUNCH

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.

EARL GREY-BOURBON PUNCH

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.

BOURBON FRUIT TEA PUNCH

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.