Hard Cider Punch
| 2 cup | rye whiskey |
| 1 cup | bourbon |
| 1 cup | Paula’s Texas Orange |
| 4 cup | fresh apple cider |
| 3 | cinnamon sticks |
| 3 | lemons |
| ½ cup | light brown sugar |
| a | 1-inch piece of ginger, peeled and sliced |
| 10 dashes | Angostura bitters |
| 1 cup | boiling water |
This recipe was created by Bill Norris of FINO for holiday parties, but it’s great for any gathering. Here you use rye and bourbon together.
Using a vegetable peeler, remove the peels from the lemons over your punch bowl, being careful to avoid pith. Set aside fruit. Add cinnamon, sugar, ginger, and bitters to bowl. Top with boiling water and stir to dissolve sugar. Using a muddler lightly crush all ingredients and allow to steep until water begins to cool. While it’s cooling, juice and strain the lemons. Stir in rye, bourbon, Paula’s Texas Orange, lemon juice, and cider. Refrigerate for 30 minutes to an hour and strain out solids. Serve on the rocks with a cinnamon stick for garnish.