Fragrant blood oranges, lemon, and a touch of honey bring a floral, citrusy, sweetness to the mix without making it too syrupy sweet. And the warmth from the ginger adds just the right amount of spice and depth. Together, there couldn't be a better match to complement the Maker’s Mark. What a great way to set the mood for a party. And have I mentioned how happy I am to have graduated from the Awkward Tween Punches and Blackout Punches of the past? This lip-smackingly good Bourbon & Blood Orange Punch should be called Grown & Sexy Punch. Or Party Punch That Won’t Make You Puke.
Recipe by Ali LaRaia, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997
- 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
- 3 lemons, thinly sliced in rings
- 3 blood oranges, thinly sliced in rings
- Bottled or Distilled water
- 1 lemon, thinly sliced in rings
- 1 blood orange, thinly sliced in rings
- 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.
- Juice the blood oranges, then refrigerate.
- Strain both liquids before using.
- 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.
- Put in freezer until frozen, about 5 hours.
- Run ice block under hot water to loosen, and place at the bottom of the punch bowl.
- Add the ginger-lemon mixture, orange juice, and Maker's Mark.
- Garnish with sliced fruit.
- Get punch-drunk happy!
Recipe Source: LickMySpoon.com.
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