A classic combo of cranberries, orange, and baking spices make this whiskey-based punch a favorite of mine for the holidays.
Makes ~10 drinks, about 5 oz each
Spiced Cranberry Syrup
1 cup cranberry juice
½ cup brown sugar
1 inch fresh ginger, sliced
2 Tbsp whole allspice
2 cinnamon sticks
For the punch
~ 1 cup spiced cranberry syrup
2 cups cranberry juice
1 cup orange juice
2 cups whiskey
1.5 oz The Bitter Housewife Barrel Aged Bitters
4-6 (12 ounce) cans of sparkling water
To make the syrup: Combine all ingredients in a small saucepan over medium heat and cook, stirring often until the sugar is dissolved and spices have infused the juice. About 10 minutes. Don’t be afraid to taste and cook longer to infuse more flavor. When done remove from heat to cool and then strain.
To make the punch: Combine about 1 cup of the spiced cranberry syrup (that should be most, if not all that you made) with the juices, whiskey, and bitters in a punch bowl.
Taste and adjust sweetness with any remaining syrup, remembering that you will be adding sparkling water. If you don’t feel it’s sweet enough and you’ve used all they syrup. Dissolve more brown sugar in equal parts water over low heat and add until you achieve desired sweetness.
Right before serving add your ice block and soda water to the bowl. Give it a good stir and garnish with fresh cranberries and orange slices.