Bloody Good Punch
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Bubbly and bourbon combine for one Bloody Good Punch. "Winter Cocktails" author Maria Del Mar Sacasa suggests using a less expensive sparkler, like cava or prosecco.
Tara Striano/Quirk Books
4 cups bourbon
1˝ cups Blood Orange Sour Mix (see note)
1 cup amaretto or other almond-flavored liqueur
2 bottles (750 mL each) sparkling wine, chilled
Stir bourbon, sour mix, and amaretto together in a punch or other serving bowl. When ready to serve, stir in champagne and slide in ice mold. Serve.
For Blood Orange Sour Mix: Pulse 1 cup sugar and 3 tablespoons finely grated blood orange zest in a food processor until sugar is damp and no zest strands remain. Transfer to a small sauce pan with 1 cup water and cook over medium heat, stirring until sugar is completely dissolved. Let cool to room temperature then stir in 2 cups fresh blood orange juice and 2 tablespoons fresh lemon juice. Makes 3 cups. Can be refrigerated up to one month.
"Winter Cocktails" by Maria Del mar Sacasa (Quirk, 2013)
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