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