Whiskey Barrel Punch Recipe

Recipe from Marcus Tello

Whiskey Barrel Punch
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Whiskey Barrel Punch from Marcus Tello
to 12 servings
  • Peel of 3 lemons, cut into thin strips
  • 3 tablespoons super-fine sugar
  • 8 ounces fresh lemon juice
  • 7 ounces pomegranate syrup
  • 4 dashes of Angostura bitters
  • 16 ounces bourbon
  • 16 ounces Champagne
  • Ice
  1. In a large pitcher or bowl, muddle the lemon peels and sugar. Add the lemon juice, pomegranate syrup, bitters and bourbon and stir until the sugar dissolves. Add ice cubes and stir until chilled. Strain over large block of ice set in a punch bowl and top with the Champagne. Note: Use a metal bowl or plastic container to mold the large ice block.
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