We love a good holiday punch, because it’s not as boozy as a cocktail, and it can easily be batched to serve larger groups. More time with friends, less time mixing drinks! This 5-step recipe for Bourbon Persimmon Punch is a wonderfully elegant choice for the season.

The spiced persimmons add a nice complexity — the punch is sweet-tart and fruity, but then again, not too sweet. It tastes wonderful with bourbon, which layers in low notes and even more spicy complexity. The whole thing is balanced and so pleasant and easy, it’ll bring on all the yuletide cheer(s).

Here’s the recipe:

1. Wrap 2 cinnamon sticks, 2” roughly chopped ginger, and 1 tsp allspice berries in a small piece of cheesecloth and secure it with kitchen string. In a medium pot filled with 2 cups of water, place the sachet with 3 hulled and rough chopped, very ripe persimmons.

2. Bring to a boil. Reduce to a simmer, and cook for 5 minutes or until the persimmons are softened and have released their juices. Stir in ½ cup of honey and let steep until cool, 45 minutes.

3. Discard the spices. Transfer the syrup to a blender and blend until smooth. Strain the puree through a sieve lined with cheesecloth. Reserve half of the pulp.

4. In a large pitcher, combine the persimmon juice, the reserved pulp, ¾ cup bourbon, ¼ cup freshly squeezed orange juice, 2 Tbsp freshly squeezed lemon juice, and 4 dashes of angostura bitters. Cover and refrigerate until ready to serve.

5. To serve: stir the punch, then divide it among glasses filled with ice. Garnish with thyme sprigs and cinnamon sticks. Enjoy!

Recipe source: Ingredient