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Passion Punch

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Passion Punch
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Servings
1 gallon
Ingredients
For the spiced pomegranate simple syrup:
  • 1 cup pomegranate juice
  • 1/2 cup water
  • 1/2 cup turbinado sugar
  • 2 whole cinnamon sticks
  • 1 teaspoon Whole cloves
  • 1 teaspoon whole star anise
  • 1 lemon peel
For the punch:
  • 1 liter bourbon
  • 32 ounces apple cider
  • 16 ounces spiced pomegranate simple syrup
  • 8 ounces falernum
  • 24 ounces lemon juice freshly squeezed
To garnish:
  • 1-2 blood oranges thinly sliced
  • 1-2 clementines thinly sliced
  • 6-12 kumquats thinly sliced
  • 1-2 apples thinly sliced
  • pomegranate seeds
  • Star anise
  • cloves
  • Cinnamon sticks
Servings
1 gallon
Ingredients
For the spiced pomegranate simple syrup:
  • 1 cup pomegranate juice
  • 1/2 cup water
  • 1/2 cup turbinado sugar
  • 2 whole cinnamon sticks
  • 1 teaspoon Whole cloves
  • 1 teaspoon whole star anise
  • 1 lemon peel
For the punch:
  • 1 liter bourbon
  • 32 ounces apple cider
  • 16 ounces spiced pomegranate simple syrup
  • 8 ounces falernum
  • 24 ounces lemon juice freshly squeezed
To garnish:
  • 1-2 blood oranges thinly sliced
  • 1-2 clementines thinly sliced
  • 6-12 kumquats thinly sliced
  • 1-2 apples thinly sliced
  • pomegranate seeds
  • Star anise
  • cloves
  • Cinnamon sticks
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Instructions
For the spiced pomegranate simple syrup:
  1. In medium saucepan, bring pomegranate juice, water, turbinado sugar, cinnamon sticks, cloves, star anise and lemon peel to boil. Simmer for 10 minutes, then remove from heat and allow to cool. Once cooled, strain out spices and lemon peel; refrigerate until needed.
For the punch:
  1. In large plastic or glass container, combine bourbon, apple cider, spiced pomegranate simple syrup, falernum and lemon juice. Refrigerate for up to 12 hours until needed.
  2. Thinly slice blood oranges, clementines, kumquats and apples. Reserve half of the sliced fruit and pomegranate seeds, and divide the other half into small bowls. Refrigerate until needed.
  3. Thirty minutes before guests arrive, pour punch into large punch bowl with large ice cubes, and garnish with reserved half of sliced fruit and pomegranate seeds. Set out punch glasses and small bowls of remaining fruit, star anise, cloves and cinnamon sticks. Allow guests to serve themselves.

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