Orange-Cranberry Bourbon Punch for the Holidays

Orange-Cranberry Bourbon Punch for the Holidays

CHEFS Catalog

CHEFS Catalog

November 8th, 2017

Orange-Cranberry Bourbon Punch for the Holidays

As the weather changes, the holidays approach and we finally get a chill in the air my mind wanders thinking of all of the festive cocktail possibilities ahead. My go-to is usually some sort of bourbon punch which always is a huge hit and just seems so perfect for a cozy night in with loved ones. This year I decided on a slight variation from the norm and to make a punch that is kind of a play off of a classic Old-Fashioned. This Bourbon and Orange concotion with Brandied Cherries is perfect to carry you through an entire Thanksgiving day with the family or that gift-exchange party with your friends. Cheers!

For the Brandied Cranberry Garnish
¾ cup fresh cranberries
¾ cup granulated sugar
¾ cup water
1 cinnamon stick
½ cup brandy

For the Orange Spiced Simple Syrup
1 cup of water
1 cup of granulated sugar
Orange peels from half of an orange
2 cinnamon sticks
4 cloves
2 star anise
Pinch of nutmeg

For the Punch
2 cups of bourbon of your choice
¾ cup fresh orange juice
¼ cup fresh lemon juice
½ cup of spiced orange simple syrup
1 teaspoon regular bitters
¼ cup fresh cranberries
4 cinnamon sticks
Zest of 1 ½ oranges
2 oranges thinly sliced as orange wheels
1 bag of ice

For the Brandied Cranberries
In a small saucepan, boil sugar and water. Add the cranberries and stir them until they are coated in syrup. Cook for 30-45 seconds just before the cranberries start to pop open. Remove the saucepan from the heat and transfer the mixture to a mason jar. Add the cinnamon stick and brandy. Make sure there is enough sugar syrup to fill the jar. Put on the lid and let chill in the refrigerator for at least 48 hours before using. The longer the better!

For the Orange Spiced Simple Syrup
In a medium saucepan, combine all of the ingredients. Bring mixture to a boil until sugar dissolves. Remove from heat. Cover the saucepan with a lid and let steep for 20 minutes. Strain the syrup then transfer simple syrup to an airtight container and store in the fridge until ready to use. Keeps in the refrigerator for two weeks.

For the Punch
Slice 2 oranges into orange wheels to float in punch. Add all ingredients and 2 cups of ice to the punch bowl, mix well to combine and until the ice is melted. To serve punch, add to a tumbler glass full of ice. Garnish with brandied cranberries and an orange wheel from the bowl. Note: If the punch is too sweet, balance it out with some more lemon juice and, if too sour, add a touch more simple syrup.

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  • 2 cups of bourbon of your choice
  • 1/2 cup of brandy
  • 1 3/4 cups water
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 cup fresh cranberries
  • 1 3/4 cups granulated sugar
  • 1 teaspoon bitters
  • 7 cinnamon sticks
  • 4 cloves
  • 2 star anise
  • Pinch of nutmeg
  • 4 oranges (peels from 1/2 an orange, zest from 1 1/2 oranges, 2 thinly sliced)
  • 1 bag of ice