Ingredients:

  • 3 1/4 cups (750 ml) Aged Bourbon or Spiced Dark Rum
  • 6 1/2 cups (1.5 Litres) Pure Unsweetened Cranberry Juice (Crucial: not cranberry cocktail)
  • 1 cup (240 ml) Pure Maple Syrup (Grade A or B)
  • 1/2 cup (120 ml) Freshly Squeezed Lemon Juice
  • 1 Tbsp (15 ml) Angostura Bitters
  • 2 Litres Sparkling Component (Ginger Beer or dry Prosecco, for serving)
  • Sufficient Ice (Large block or ring preferred, for serving)
  • 2-3 Fresh Orange Slices (for garnish)
  • 1/2 cup Fresh Cranberries (for garnish)

Instructions:

  1. Measure and Combine: In your large punch bowl or beverage dispenser, combine the Bourbon/Rum, pure cranberry juice, maple syrup, freshly squeezed lemon juice, and Angostura bitters.
  2. Stir Thoroughly: Whisk the ingredients together until the maple syrup is fully incorporated into the mixture. This ensures a consistent sweetness throughout.
  3. Taste Test (Optional): Take a small sample. If it tastes too tart, add 1-2 extra tablespoons of maple syrup. If it tastes too sweet, add a splash more lemon juice.
  4. Chill Deeply: Cover the punch base and refrigerate for a minimum of 4 hours, but ideally overnight. This chilling process is essential for melding the complex flavours.
  5. Prepare the Ice: Just before serving, place a large decorative ice block or ring into the centre of the punch bowl (this melts slower than cubes). If using a dispenser, fill the dispenser with ice cubes up to 1/4 full.
  6. Add Garnish: Float the fresh orange slices and whole cranberries directly into the punch base.
  7. Introduce the Fizz: Slowly pour the chilled sparkling component (Ginger Beer or Prosecco) into the punch bowl. Stir very gently once or twice to combine, taking care not to knock out all the carbonation.
  8. Serve: Place a ladle and serving glasses nearby and enjoy.