.75 oz Paula’s Texas Orange Liqueur
1.5 oz Ginger Ale
Stir ingredients together over ice in highball glass.
Stir ingredients together, pour into ice cube trays, place in freezer for three hours or until cubes are frozen enough to hold their shape when removed from trays. Drop cubes into blender, blend until slushy, and pour into glasses. Garnish with a wedge of pineapple or lime.
Using a vegetable peeler, remove the zest from the lemons over the punch bowl, avoiding the pith. Set aside the peeled lemons. Add cinnamon, sugar, ginger, and bitters to the bowl. Top with boiling water and stir to dissolve sugar. Use a muddler to lightly crush all ingredients and allow to steep until water cools.
While ingredients in bowl are cooling, juice and strain the lemons, add to punch bowl. Stir in rye, bourbon, Paula’s Texas Orange and cider. Refrigerate for an hour and then strain out solids. Serve on the rocks with a cinnamon stick for garnish.
Recipe courtesy of Bill Norris.