Fighting Irish Punch Cocktail

To learn more about this recipe, see our related story, Irish (Whisk)Eyes Are Smiling, in our National edition. 

Recipe adapted from Scott Baird, Bon Vivants, San Francisco

Fighting Irish Punch
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Great for a group, this punch recipe showcases recently popular Irish whiskey.
Prep Time
Cook Time
Total time: 10 minutes
  • 26 ounces (1 750ml bottle) Concannon Irish Whiskey
  • 8½ ounces (250 ml) Bénédictine
  • 17 ounces (500 ml) unfiltered organic apple juice
  • 8½ ounces (250 ml) chamomile tea, brewed at double the recommended strength
  • 8½ ounces (250 ml) fresh lemon juice
  • :::8½ ounces (250 ml) honey syrup (4:1 honey to hot water):::
  • Scant 1¾ ounces (50 ml) Angostura bitters
  • Ice
  • Apple
  1. In a punch bowl, combine the whiskey, Bénédictine, apple juice, tea, lemon juice, honey syrup and bitters. Thirty minutes before serving, add a large, solid block of ice (this can be prepared by filling a medium-size metal mixing bowl with water and freezing overnight). Stir thoroughly to mix. To garnish, take a small apple and cut into thin wheels; scatter the slices over the punch.
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