Bourbon Ginger Snap Punch

Truth be told, I’m not really a big drinker these days. Even more so, I am not a big drinker of the Bourbon; however, this is one of my go to, can’t go wrong, always delicious party punch recipes. I have made this a few times now and I am always stoked on the way that it turns out. It’s not real sweet, or overwhelmed with bourbon flavor, and is primarily made with water, which somehow makes me feel better about it than a lot of other punch drinks.

INGREDIENTS:
2 quarts water
1 cup fresh lemon juice
1 cup honey
1 3-inch piece of ginger, peeled and sliced
6 cups orange juice
4 cups pear nectar
1 liter bourbon (I use Bulleit)
2 lemons sliced (garnish)
Ice for serving

DIRECTIONS:
In a large pot, 2 quarts water, lemon juice, honey, and ginger. Bring these to a boil and let simmer on medium for 5 minutes. Strain into a large bowl and let cool. (Depending on time constraints, you may want to put some ice in a large bowl and set the smaller bowl with the lemon ginger syrup in it and stir to assist in it cooling faster.) Transfer the cooled lemon-ginger syrup into a pitcher or large bowl for serving. Add orange juice, pear nectar, bourbon and lemon slices. Serve over ice.

(Original recipe can be found here)

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