Gather Round For Whiskey Punch!

courtesy Legent bourbon

courtesy Legent bourbon

Easy whiskey punch recipes for a complicated season of entertaining

Molly Wellmann—a cocktail book author, co-owner of Japps bar in Cincinnati, and all around cocktail historian—once told me that batching cocktails is really important at holiday parties because it takes the guesswork out of creating balanced flavors, and leaves both host and guests free to enjoy the party. While whiskey punches mean that everyone is drinking basically the same thing, there are plenty of ways to offer a bit of personalization, especially when it comes to garnishes. Leave out cranberries, cocktail cherries, citrus wedges, fresh herbs, candy canes, cinnamon sticks, and more to give guests options for creating a festive garnish for their punch pour. Creating a whiskey punch for your guests adds some extra personalization, and it’s far more creative than just setting out wine and beer. Plus it appeals to both those who love whiskey and those who are whiskey-curious.

Check out these great whiskey punch recipes, compiled from bartenders and brands across the world.

Editor’s note: it’s always a good idea the night before serving to freeze a small bowl full of water so you have one giant, slowly melting spherical piece of ice for the punch

Legent Bourbon Fall Punch

by Dylan Thomas Seo, Bar Manager at The Sixth, Chicago, IL

This whiskey punch is a pleasing surprise of spices, richness, and a soft dry finish that will leave you wanting more.

In a large mixing vessel combine 560 ml of honey syrup, 560 ml fresh lemon juice, 375 ml of sherry, and fill with ice. Stir and whisk vigorously. Using a strainer pour into punch bowl. Using the same large mixing vessel add in 375 ml Averna Amaro, 375 Aveze, and finally the bottle and a half of bourbon. Fill with ice, and stir for 10 seconds.  Strain into punch bowl. 15 minutes before ready to serve, add freshly cut citrus wheels—orange, lemon, and lime, and 3 to 4 cups of ice (or the frozen sphere). For added flavor, try also adding a couple of cinnamon sticks and a handful of dried cranberries.

For All My Friends, courtesy Flora and Fauna

For All My Friends, courtesy Flora and Fauna

For All My Friends

by Liz Pearce, Head Bartender at Flora Fauna, Chicago, IL

  • 750ml/3 ¼ C Old GrandDad 100 Bourbon 

  • 750ml/3 ¼ C Aperitivo Select or Aperol

  • 375ml/1 ¾ C mango syrup (commercially available)

  • 575ml/20oz lemon juice 

  • Topped with rosé sparkling wine

Add mango syrup and lemon juice in punch bowl and stir. Add Old Granddad and aperitivo and stir. Top with sparkling rosé, add ice and garnishes of choice and serve.

Jim Beam Double Oak Smash

courtesy Jim Beam

  • 750 ml/3 ¼ C Jim Beam Double Oak bourbon (Silver, 2019 NYISC)

  • 16 lemons, cut into wedges

  • 6-8 bunches mint

Muddle the mint and lemon in the bottom of the punch bowl. Fill with ice and add Jim Beam Double Oak. Stir and serve with a ladle.

Ginger Sour

by Rossville Union

  • 750ml/3 ¼ C Rossville Union Rye (Gold, 2019 NYISC)

  • 300ml/10oz ginger liqueur

  • 90ml/3oz Turbinado Syrup (1:1 syrup made with turbinado sugar)

  • 300ml/10oz lemon juice

  • Candied ginger, for garnish

Combine all ingredients into a beverage dispenser or punch bowl ¼  full of ice and stir. Serve over fresh ice

The Horsefeather, courtesy J. Rieger & Co.

The Horsefeather, courtesy J. Rieger & Co.

The Horsefeather

by Ryan Maybee and Andrew Olsen, J. Rieger & Co., Kansas City, MO

  • 750ml/3 ¼ C bottle Rieger’s KC Whiskey

  • 2 ¼ L/72oz of ginger beer

  • 120ml/4oz of lemon juice

  • Angostura bitters

  • 8-10 lemon slices

Combine all ingredients in large serving vessel with ice. Top with a pretty substantial amount of Angostura bitters (approximately 40-50 dashes) but feel free to adjust based on personal preference. Finally, add 8-10 round slices of lemon on top for garnish. Serve and enjoy.

The Whiskey Punch

by Whiskey writer Patrick Girard

  • 200ml/1/2 pint of Giffard Pamplemousse Rosé liqueur (if not available, you can use ½ fresh pink grapefruit juice mixed with ½ sugar cane syrup instead)

  • 200ml/1C sugar cane syrup

  • 200ml/1C Evan Williams Black label Kentucky Bourbon Whiskey

  • 375ml/1 ¾ C  unaged whiskey

  • juice of 3 to 5 green lemons 

Squeeze lemons into punch bowl, carefully removing all seeds. Add syrup and stir. Add pink grapefruit liqueur, white whiskey, and bourbon and stir. Add ice and serve strained of ice.

Featured, Cocktails, Spirits, EntertainingMaggie Kimberldrinkwire, new york international spirits competition, bourbon, fall, on the rocks, winterComment