Historically built on an arrack base, today’s punches incorporate a variety of spirits from bourbon to brandy, or in the case of Erin Ashford’s recipe—both. To this double dose of spirit, Ashford adds dry Curaçao and Amaro CioCiaro before topping the whole thing with sparkling rosé.
Parlour Room Punch
Erin Ashford, Olamaie Austin, Texas
Ingredients
Servings: 10
- 1 1/4 cups bourbon, preferably Old Grand-Dad Bonded
- 1 1/4 cups brandy, preferably Germain-Robin
- 2 1/2 ounces Amaro CioCiaro
- 2 1/2 ounces Curaçao , preferably Pierre Ferrand
- 2 1/2 ounces lemon juice
- 2 1/2 ounces simple syrup
- 1/4 ounce Angostura bitters
- 1 1/4 cup sparkling rosé, to top
Garnish: Skewered cherries
Directions
- Combine all ingredients in a punch bowl.
- Serve individually over crushed ice in four-ounce glasses.
- Garnish with skewered cherries.
Editor's Note
Single-Serve Version:
1 ounce bourbon
1 ounce brandy
1/4 ounce Amaro CioCiaro
1/4 ounce Curaçao
1/2 ounce lemon juice
1/4 ounce simple syrup
3 dashes Angostura bitters
Top with sparkling rosé