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Whiskey Barrel punch

Time 15 minutes
Yields Serves 10
Whiskey Barrel punch
1

In a large, sturdy bowl, vigorously muddle together the lemon peels and superfine sugar with a pestle until the peels release their oil and the sugar becomes moist and fragrant.

2

Pour in the lemon juice and stir until the sugar is completely dissolved. Stir in the pomegranate syrup, bitters and bourbon. Add cubed ice to chill the mixture, and stir until the mixture is cold.

3

Strain the mixture into a punch bowl over the ice and top with Champagne. Serve immediately.

From Marcos Tello of the Edison. For a large block of ice, pour simmering water into a heat-proof container that fits into your punch bowl and freeze. With a vegetable peeler, peel the lemons in lengthwise strips, avoiding the white pith, and use the fruit for juice.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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