The second night in our Christmas cocktail series feels like a good time for a good old-fashioned holiday punch recipe. This one is best made ahead of time, so we’re sharing it early on, rather than send you scrambling at the eleventh hour for ingredients or a couple more hours to insert into your day. Spiked with a fig- and orange-infused version of the Irish moonshine known as poitín, and Caribbean rum liqueur, it’s a grown-up sip that’s worth taking the time to do right.
Bonnie’s Holiday Milk Punch (batched)
- 1.5L Fig/Orange infused Mad March Hare Irish Poitín
- 1L allspice Dram
- 0.5L The Bitter Truth Golden Falernum
- 0.5L orange juice
- 0.25L lemon juice
- 0.75L water
- 1L half & half
Preparation:
- Combine fig/orange whiskey, allspice dram, falernum, juices and water in a large Cambro.
- Heat half & half until boiling and then SLOWLY pour over punch (should curdle).
- Leave in walk-in or cooler overnight
- Strain over the next three days until clear (use multiple strainers)
- Bottle and serve cold in a punch cup
Garnish: clove studded orange wedge
*Keep refrigerated
If you haven’t checked out last night’s recipe, you can do so here.
[Image: Natasha Moustache]
