Mulled Bourbon Punch
There’s so much spice and complexity in this punch! Each sip brings out a different note. First the bright lemon, then the honey and hibiscus, cinnamon, ginger — and was that cardamom? Maybe it’s the bourbon, but it has a wonderful body to it, coating your tongue and throat like a toddy will, so that it’s both scrumptious and somehow deeply fortifying. We might even go so far as to say healing.
Punch is great for a small, socially distant celebration because you can make a big batch of it in a pitcher. It can be fun to play bartender and mix drinks, but sometimes it’s nice not to be stuck behind the cocktail shaker; you can spend more time talking to your guests.
Our tip: Like a top-notch tea, this drink is lovely poured over ice and garnished with a twist, as we’ve done here, but it’s also a fantastic hot drink. Take it with you to the mountains and serve it in a small mug with a cinnamon stick.
8 cups water
4 sticks of cinnamon, plus more for garnish (optional)
3 in fresh ginger, peeled
3 tsp whole allspice
4 cardamom pod
8 bags hibiscus tea
½ cup fresh lemon juice
¼ cup orange juice
⅓ cup quality honey
1 ½ cups bourbon
Lemon twist for garnish
- In a medium pot, combine the water, cinnamon, ginger, allspice, cloves and cardamom pod, and bring to a rolling boil. Reduce heat and simmer for 10 minutes or until very fragrant.
- Add the hibiscus tea bags, simmer for 1 minute, remove from heat, and cover. Let steep for 10 minutes.
- Strain the punch into a large pitcher.
- Add the honey and lemon juice, stirring until the honey dissolves completely.
- If serving warm, stir in the bourbon, and pour the punch into mugs. Garnish with a cinnamon stick.
- If serving chilled, refrigerate the punch until it’s thoroughly chilled, and then add the bourbon just before serving. Serve in a glass with ice and a lemon twist.