Beverage Recipes

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.

Servings: 10 to 12

8 cups water
4 sticks of cinnamon, plus more for garnish (optional)
3 in fresh ginger, peeled
3 tsp whole allspice
8 cloves
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

  1. 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.
  2. Add the hibiscus tea bags, simmer for 1 minute, remove from heat, and cover. Let steep for 10 minutes.
  3. Strain the punch into a large pitcher.
  4. Add the honey and lemon juice, stirring until the honey dissolves completely.
  5. If serving warm, stir in the bourbon, and pour the punch into mugs. Garnish with a cinnamon stick.
  6. 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.