A Knockout Bourbon Punch Recipe

Jennifer Causey
by Jed Portman - Washington, D.C. - October/November 2014

The potent punch recipe from our October/November cover

Daily punch specials are a mainstay at District of Columbia speakeasy 2 Birds 1 Stone. Head barman Adam Bernbach mixed up this bourbon-based number just for Garden & Gun

Harry Ellis Commemorative Punch
From Adam Bernbach, 2 Birds 1 Stone
Makes about 75 oz., or 25 servings

8 cinnamon sticks, toasted
1 750ml bottle of bourbon
8 oz. granulated sugar
4 oz. ginger juice
4 oz. lemon juice
4 oz. unsweetened cranberry juice
6 oz. Malmsey Madeira
24 oz. sparkling or soda water
Fresh nutmeg

2 bunches fresh mint
2 12-oz. bags fresh cranberries

Let cinnamon sticks sit overnight in bourbon. Strain. Stir sugar into the juices until completely dissolved. Pour juice/sugar blend, Madeira, and cinnamon-infused bourbon into a punch bowl and stir. Top with sparkling water and stir again. Grate a healthy amount of nutmeg—about a quarter of the whole—on top.

To serve, pour 3 oz. over ice in a punch cup. Garnish with a cranberry and a sprig of mint.