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Bloody Good Punch Recipe

Bloody Good Punch Recipe - House & Home

Bourbon adds a smoky backdrop to this champagne-based cocktail.

24 servings

4 cups bourbon
1 1⁄2 cups Blood Orange Sour Mix
1 cup amaretto or other almond-flavoured liqueur
2 bottles champagne, chilled
Ice mold

Blood Orange Sour Mix:
1 cup granulated sugar
3 tbsp finely grated blood orange zest
2 tbsp finely grated lemon zest
2 tbsp finely grated lime zest
1 cup water
2 cup fresh blood orange juice
1 cup plus 2 tbsp fresh lemon juice (from about 6 lemons), strained
1 cup fresh lime juice (from about 10 limes), strained


For The Cocktail:
Step 1:
Stir bourbon, sour mix and amaretto together in a punch or other serving bowl.

Step 2: When ready to serve, stir in champagne and slide in ice mold. Serve.

For The Blood Orange Sour Mix:
Step 1:
Pulse sugar and zests in a food processor until sugar is damp and no zest strands remain. (Alternatively, rub zest into sugar with fingertips).

Step 2: Combine sugar and water in a small saucepan and cook over medium heat, stirring until sugar is completely dissolved.

Step 3: Let syrup cool to room temperature and then stir in lemon, lime and blood orange juices.

Step 4: Refrigerate for up to one month in an airtight container.

For The Ice Mold:
Step 1: Fill a bundt pan or medium metal bowl with water and freeze until set.

Step 2: To unmold, run the container under warm water, just until the ice begins to loosen. Turn the mold over onto a surface covered with a clean kitchen towel to grip the container and lift it off molded ice

Step 3: Place molded ice in punch bowl or other serving vessel.

See more recipes from Winter Cocktails.

Excerpted from Winter Cocktails by María del Mar Sacasa (2013 Random House of Canada).


Tara Striano

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