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.