Bloody Good Punch

4 cups bourbon

1½ cups Blood Orange Sour Mix (see note)

1 cup amaretto or other almond-flavored liqueur

2 bottles (750 mL each) sparkling wine, chilled

Molded ice

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.

Serves 24.

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)