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Four Roses Commonwealth Punch

Ingredients:

7 lemons (6 for punch, 1 for garnish)

1 cup granulated sugar

4 cups water

8 Chai tea bags

1 cup Four Roses Yellow Label Bourbon

1 can or bottle Ginger Beer (12 oz.)

Assorted cinnamon sticks, cloves, star anise, etc., for garnish

 

Instructions:

Peel 6 lemons with potato peeler. Set naked lemons aside. Put lemon peels and sugar in a bowl. Crush peels into sugar. Allow to sit for one hour.

Juice the naked lemons. Strain juice to remove pulp.

Brew the 8 Chai tea bags in the 4 cups of water. Discard bags after use.

Dissolve sugar and lemon peel mixture in Chai tea while warm. Remove peels and discard.

Add 1 cup bourbon and juice from lemons.

Chill in refrigerator. Before serving, add 1 can or bottle of ginger beer and garnish with floating lemon wheels.

 

The Kentucky Mule (Bourbon version of a Moscow Mule)

2 ounces of Bourbon

5-6 ounces of ginger beer

1/2 ounce of fresh lime juice

Ice

 

Add ice and lime juice in a Collins glass or copper mug. Add Bourbon then fill with ginger beer. Stir and

serve.

The post Four Roses Commonwealth Punch & The Kentucky Mule appeared first on The Bourbon Review.