Ingredients:

  • 2 cups Good Quality Bourbon
  • 4 cups Unsweetened Cranberry Juice
  • 3 cups Pressed Apple Cider
  • 1 cup Freshly Squeezed Lemon Juice
  • 1/2 cup Maple Syrup
  • 1 tablespoon Angostura Bitters
  • 4 whole Cinnamon Sticks
  • 6 whole Star Anise
  • 1 large Fresh Orange Slices
  • 3 cups Chilled Ginger Ale
  • Plenty of Ice

Instructions:

  1. Prepare the Aromatics: In the large pitcher or dispenser, combine the bourbon, cinnamon sticks, and star anise. Allow them to sit for 30 minutes at room temperature to begin the spice infusion.
  2. Combine the Base: Add the unsweetened cranberry juice, apple cider, freshly squeezed lemon juice, maple syrup, and Angostura bitters to the pitcher. Stir well until the maple syrup is fully dissolved.
  3. Taste and Adjust: Taste a small sample. If it’s too tart, add 1-2 more tablespoons of maple syrup. If it’s too sweet, add a splash more lemon juice.
  4. Chill Thoroughly: Cover the pitcher securely and refrigerate for a minimum of 2 hours, or ideally overnight. This chilling process is essential for melding the flavours. Do not add ice or the ginger ale at this stage.
  5. Prep the Serving Vessel: If using a separate punch bowl, transfer the chilled bourbon base mixture into the bowl just before serving. Remove the spent cinnamon sticks and star anise if you prefer a cleaner look, or leave them in for continuous flavour.
  6. Add Garnish (Submerged): Add the orange slices to the liquid.
  7. Introduce the Fizz: Just 5 minutes before your guests arrive, pour the chilled ginger ale (or sparkling wine) gently over the top. Stir once very lightly to combine, being careful not to dissipate the carbonation.
  8. Add Ice (Crucial Step): Fill the bowl or dispenser with a generous amount of fresh ice (or use a large ice block/ring to minimize dilution).
  9. Serve: Place a ladle next to the bowl and let guests help themselves.