Backwoods Bourbon Punch
Posted on 24 January 2017
Is anyone else in the mood to stay in? Here in Santa Barbara, we've been getting quite a bit of glorious, much-needed rain, along with more chilly weather than we are used to. All I want to do is eat comfort food and stay indoors with my favorite people and creatures.
Spending all day around the collection of cocktail elixirs lining the shelves in our studio has been motivating me to experiment a little more in the world of cocktails. So I whipped up this beauty after finding the recipe over at Bon Appetit. It's somehow bright, sweet and cozy all at once. And those bourbon soaked cocktail cherries? They are to die for. We can barely keep them around long enough to put them into cocktails. They are one of my favorite desserts, eaten from the jar, with a square of dark chocolate.
- 6 ounces bourbon
- 3 ounces fresh grapefruit juice
- 2 ounces sweet vermouth
- 1⅓ ounces grenadine (I used our Jack Rudy Grenadine)
- Lemon twists (garnish)
- Cocktail cherries (garnish / I used our Jack Rudy Bourbon Cocktail Cherries)
Combine the first four ingredients in a cocktail shaker along with ice and shake vigorously. Strain, garnish, kick feet up, and sip.
Recipe by Natalie Chanin & Butch Anthony