Bourbon Fruit Tea Punch Recipes
BOURBON PEACH PUNCH
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a medium saucepan with 3 cups of water and add the sugar, cinnamon, allspice and cloves. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and simmer until tender, about 5 minutes. Transfer the peaches and about 1 cup of the liquid to a blender and blend until smooth (be careful when blending hot liquids). Transfer the blended liquid to a pitcher to cool slightly, then add the bourbon. Refrigerate until very cold.
- When ready to serve, add ice cubes to the pitcher and serve in rocks glasses with more ice.
BOURBON PUNCH
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 8 glasses of bourbon punch
Number Of Ingredients 0
Steps:
- Combine one 24-ounce bottle nonalcoholic sparkling apple cider with two 12-ounce bottles hard pear cider in a pitcher. Stir in 1 cup bourbon and add ice. Pour into 8 glasses and garnish with sliced pears.
EARL GREY-BOURBON PUNCH
Turn this punch recipe up a notch with a decorative ice ring.
Provided by Ann Redding
Categories Bon Appétit Punch Cocktail Party Thanksgiving Bourbon Whiskey Tea Honey Cognac/Armagnac Rosemary Cocktail
Yield Serves 8
Number Of Ingredients 9
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.
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- Super Sunday Punch. This punch is perfect for sports fans who enjoy hosting viewing parties and tailgates. The recipe was developed by Chicago bartender Mike Ryan, who calls upon two quintessential American spirits for the base of this punch: Laird’s apple brandy and a 100-proof bottled-in-bond bourbon (Jim Beam and Evan Williams bonded provide best bang for your buck).
- Tomahawk Punch. This punch is perfect for the experienced home bartender with a well-stocked home bar. It’s a large-format drink made with a bottle of bourbon paired with the warming spice of Ancho Reyes chile liqueur, lime juice, honey syrup, Angostura bitters, and sparkling cider.
- Bourbon Rosemary Punch. For bourbon-curious imbibers who’ve tried getting into whiskey but aren’t yet entirely sold on the spirit, this aromatic citrus-forward aperitivo-style punch might just be the drink you’ve been waiting for.
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