Pavilion Punch

  • 45 oz Balcones Baby Blue
  • 12 oz red wine
  • 18 oz Cardamaro
  • 35 oz fresh cherry juice
  • 12 oz fresh orange juice
  • 8 oz fresh lime juice

Mix everything and steep overnight or a few hours. To serve. Place in punch bowl, with LARGE ice block to slightly chill. Ladle into small cups. No garnish.

yields 20-25, 5 oz servings

Created by Lara Nixon http://www.baddogbarcraft.com/about/

Irish Whiskey Punch

Courtesy of David Wondrich from his book “Punch”

  • peels from 6 lemons
  • 1.5 cups of superfine, RAW sugar
  • 1.5 cups boiling filtered water
  • 12 oz lemon juice
  • 2, 750ml bottles Irish Whiskey (Jameson, Bushmills or your favorite)
  1. Muddle lemon rind, sugar, let sit for a couple hours and continue to muddle when you think about it.
  2. add boiling water to create a syrup
  3. add lemon juice
  4. strain out the lemon peels
  5. add whiskey and let steep overnight
  6. serve in large punch bowl with one giant ice cube*
  7. add about a 1-3 cups of chilled filtered water to taste
  8. serve in coupe glasses
  9. brandied cherry garnish

*note: to create a 1.5 quart ice cube, fill a milk carton with water, freeze, tear away cardboard just before serving