BITTERSWEET BLOOD ORANGE + BOURBON PUNCH

BITTERSWEET BLOOD ORANGE + BOURBON PUNCH

I’m posting this just after savoring scarfing over half of a rosemary and caramel dark chocolate bar that I picked up at Meat + Cheese in Aspen on Monday. I don’t know how it’s lasted that long. I also kinda claimed it from Steve. It was technically my birthday chocolate, and I was seriously craving something sweet. I’d already downed the last two handfuls of dark chocolate chips from their mason jar home, so I was on the hunt, and did I ever SCORE.

INGREDIENTS

  • 21 ounces bourbon or whiskey {I used Bulleit Bourbon}
  • 18 ounces freshly squeezed blood orange juice {about 8 or 9 oranges}
  • 3 ounces freshly squeezed lemon juice {about 3 medium-sized lemons}
  • 3 ounces rosemary stevia simple syrup {see recipe and notes above}
  • 3 ounces Campari
  • 30 ounces Zevia ginger ale {about 2 1/2 cans}
  • rosemary sprigs, for garnish
  • grilled blood orange slices, for garnish
Get Full Recipes Click Here

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