Happy Thanksgiving everyone! I’m having Thanksgiving with family and friends in New England and for simplicity’s sake, I’ve made one of my fiance’s and my favorite punches. Credit belongs to Gina Chersevani of PS7s, who created it and introduced us to it.
Bourbon Punch by Gina Chersevani
1 bottle of bourbon (I used Bulleit)
1/2 bottle of St. Germain
32 oz of fresh grapefruit juice
1/3 lb of 10x powdered sugar
16 oz of fresh squeezed lemon juice
10-15 dashes of the Angostura bitters
4 oz of mint
16 grapefruit peels or segments (garnish)
32 oz sparkling water
In a bowl, whisk grapefruit juice, lemon juice, and powders sugar together until sugar is dissolved, then add bourbon, St Germain, bitters, sparkling water and stir. Then garnish with peels and mint. Let stand with an ice block in it for about 10 minutes or serve over ice.
I actually find this recipe starts off a bit too tart and dry for my tastes, so I gradually increase the sweetness with extra sugar and St. Germain until it gets to where I want it.
Bourbon is a relatively modern American spirit, so it probably isn’t the perfect fit for this century’s old holiday. Thanksgiving cocktails would probably be best served with rum, but this punch is too good to pass up.
What are you drinking on Thanksgiving?