Winter and spice and everything nice. Warm your winter with a cool cocktail.
SPICED SIMPLE SYRUP: Stir together 1 cup sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Once the mixture boils, add 1 oz of lightly cracked whole spices such as allspice, whole cloves, star anise and cinnamon sticks, or to taste. Lower heat to low and continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from heat; let stand 30 minutes. Strain through a wire-mesh sieve double-lined with damp cheese cloth into an airtight container, discarding solids. Syrup may be stored covered in a cool dark place for up to 1 month.
GINGER SYRUP: Stir together 1 cup sugar and 1 cup water in a medium saucepan set over medium-high heat. Bring to a boil, stirring occasionally until the sugar is dissolved. Once the mixture boils, add 2 tablespoons freshly grated ginger. Lower heat to low and continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from heat; let stand 30 minutes. Strain through a wire-mesh sieve double-lined with damp cheese cloth into an airtight container, discarding solids. Syrup may be stored covered in a cool dark place for up to 1 month.
Ingredients
- 1 (750ml) bottle bourbon
- 8 ounce pear nectar
- 4 ounce freshly squeezed lemon juice
- 4 ounce spiced simple syrup (see notes)
- 3 ounce ginger syrup (see notes)
- 1 (750ml) bottle Champagne or other sparkling wine
- 12 dash Walnut bitters (optional)
- 12 extra large ice cubes
Directions
Add bourbon, pear nectar, lemon juice, spiced simple syrup, ginger syrup to a punch bowl, stir and refrigerate until ready to serve.
When ready to serve add the Champagne or other sparkling wine along with the bitters (if using).
Serve with a single large ice cube in a small punch glass.
