Bourbon & Blood Orange Punch

Bourbon & Blood Orange Punch
Recipe by Ali LaRaia, A Date With Flavor, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997

Serves: 12

Ingredients:
20 blood oranges, yielding about 3-4 cups juice
9 cups water
1 medium-sized ginger root (about 4 oz.), peeled and roughly chopped
¾ cup honey
½ cup lemon juice
2-2 ½ cups Maker’s Mark

Ice Block:
3 lemons, thinly sliced in rings
3 blood oranges, thinly sliced in rings
Bottled or Distilled water

Garnish:
1 lemon, thinly sliced in rings
1 blood orange, thinly sliced in rings

Preparation:
To make the punch:
1. In a large pot add water, ginger, lemon juice, and honey and bring to a boil. Let simmer for 30 minutes until you can really smell the ginger. Remove from heat and let cool, then refrigerate.
2. Juice the blood oranges, then refrigerate.
3. Strain both liquids before using.

To make the ice block:
1. Take a large, round Tupperware container and fill half full with water. Add lemons and oranges which should bring the container to about 3/4 full.
2. Put in freezer until frozen, about 5 hours.

To assemble:
1. Run ice block under hot water to loosen, and place at the bottom of the punch bowl.
2. Add the ginger-lemon mixture, orange juice, and Maker’s Mark.
3. Garnish with sliced fruit.
4. Get punch-drunk happy!