Hey y'all! Happy Thanksgiving!
It's no secret I love bourbon. Especially Four Roses! This holiday season, I was tasked with coming up with a holiday punch recipe, and I think I nailed it!
I typically use rum in my punches, unless I'm making a sangria. So bourbon was a challenge. After some thinking, I decided to take the flavors I know mesh well with Four Roses (hello, peach!) and add a few more punch staples.
I served this at my Friendsgiving celebration this week and it was a hit. Then I brought the rest to my improv show, and nobody could believe there was liquor in it. It's sweet, slightly spicy, and definitely perfect for any holiday celebration.
Four Roses Spiced Holiday Punch
- 2/3 bottle Four Roses Bourbon
- 32 oz Pineapple juice
- 32 oz White Cranberry Peach juice
- 32 oz lemon lime soda
- 12 oz cranberries
- 1 cup sugar
- 1 cinnamon stick
- 1 star anise
- 1 tsp allspice berries
- 1 tsp whole nutmeg
- 1 sprig rosemary (plus more for garnish)
-In a large saucepan, combine the cranberries, sugar, cinnamon stick, star anise, allspice berries, nutmeg, and rosemary. Cover with 2 inches of water, and let simmer until sugar is dissolved, and the spices are fragrant (about ten minutes). Let come to room temperature.
-In a punch bowl or other large container, combine the bourbon, pineapple juice, and white cranberry peach juice. Immediately before serving, strain the cranberry mixture over the top of the punch (this gives it that cool ombre effect).
-Serve with the lemon lime soda on the side and a sprig of rosemary for garnish.