Whiskey Sour Punch
A sparkling bourbon punch with fresh citrus and tart sweetness, made for a whole party.
Ingredients
- Bourbon400 ml
- Orange juice, freshly squeezed300 ml
- Lemon juice, freshly squeezed lemon juice120 ml
- Lime juice, freshly squeezed lime juice60 ml
- Simple syrup (1 part Sugar, 1 part Water)120 ml
- Soda water, chilled500 ml
- Lemon, to garnish (optional)1 wheel
- Lime, to garnish (optional)1 wheel
- Orange, to garnish (optional)1 wheel
- Cocktail cherry, to garnish (optional)1 whole
Method
- Mix the simple syrup, orange juice, lemon juice, lime juice and bourbon in a large jug or punch bowl.
- Stir thoroughly so all the flavours come together.
- Chill the punch for at least an hour so it gets ice cold and the flavours settle.
- Gently add the cold soda water just before serving to keep the bubbles.
- Serve over ice, garnishing each glass with lemon, lime and orange wheels and a cocktail cherry.
About this drink
The whiskey sour has roots in the 19th century, when citrus and sugar softened rough spirits and helped sailors ward off scurvy. In punch form the classic sweet-sour balance is scaled up for a crowd, and the cold fizz of soda water adds a lift the original never had. This version stays true to the sharp citrus but makes it shareable and festive.
