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Whiskey Sour Punch

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Ingredients
  Maraschino cherries 8 Ounce (1 Jar)
  Frozen lemon juice concentrate 6 Ounce (Undiluted, 1 Can)
  Frozen orange juice concentrate 6 Ounce (1 Can, Undiluted)
  Sugar 2 Tablespoon
  Angostura bitters 1 Tablespoon
  Whiskey sour cocktail 3⁄4 Quart, chilled (1 Bottle)
  Club soda 12 Ounce, chilled (1 Bottle, 1/2 Quart)
  Ice block 2 (As Required)
  Navel orange 1 Large, thinly sliced
  Lemon 1 , thinly sliced
Directions

GETTING READY
1. Using a soup strainer, drain liquid from canned Maraschino cherries and reserve the liquid.

MAKING
2. In a punch bowl or a large pitcher, combine the lemon and orange juice concentrates, angostura bitters, sugar and reserved cherry liquid. Keep aside to thaw.
3. Once thawed, whisk well till sugar dissolves completely.
4. Add cherries (reserving some for garnish) and mix well.
5. Cling wrap and refrigerate this mixture for minimum two to three hours or till service.

FINALIZING
6. Discard cling wrap from the punch bowl/ pitcher and add whisky sour and club soda to the prepared fruit juice mixture.
7. Add ice block to this mixture and place on service table.

SERVING
8. Garnish with orange slices, lemon slices and cherries and serve in individual 4 oz glasses or shot glasses.

TIPS
Ice cubes can be used as an alternative to ice block.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Wine And Drink
Method: 
Chilling
Drink: 
Cocktail, Alcohol
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
18

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