February 12, 2014
Bloody Good Punch Recipe
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).