Ohio Punch

Moderate: Crafting this punch requires some preparation, especially with the homemade syrups, but the process is straightforward and rewarding.

• 10½ oz. Lowertown Bourbon
• 3 oz. King & Dane Farmhouse
• 3 oz. Heart of Stone Peach+Apricot Vodka
• 2½ oz. Fresh Pineapple Juice
• 7½ oz. Fresh Lemon Juice
• 2½ oz. Cinnamon Syrup
• 5 oz. Black Tea Syrup
• 10 Dashes Angostura Bitters
• Grated Nutmeg (for garnish)

1. Punch Assembly: Place a block of ice in a large punch bowl. Pour in the Lowertown Bourbon, King & Dane, Heart of Stone, pineapple juice, lemon juice, cinnamon syrup, black green tea syrup, and bitters.
2. Stirring: Gently stir the mixture to ensure all ingredients are well combined.
3. Serving: Ladle the punch into individual glasses.
4. Garnish: Add a touch of elegance with freshly grated nutmeg on top of each serving.

Cinnamon Syrup

• 1 oz. Crushed Cassia Cinnamon Bark
• 3 cups Water
• 3 cups Fine Sugar

Preparation: Combine cinnamon bark, water, and sugar in a pot. Bring to a boil while stirring frequently. Remove from heat and let it sit at room temperature for 12 hours. Strain through a fine mesh strainer, then bottle, label, and refrigerate.

Black Tea Syrup

• 1 oz. Black Tea
• 3 cups Water
• 3 cups Fine Sugar

Preparation: Combine black tea, water, and sugar in a pot. Bring to a boil, stirring often. After removing from heat, let it sit at room temperature for 30 minutes. Strain, bottle, label, and refrigerate. 

The Ohio Punch is must-try for any cocktail enthusiast! A great party starter with rich flavors of cinnamon supported by the bourbon and light citrus supported by the peach+apricot vodka!