Molly Wellmann’s Cincinnati Punch
Story by Steve Coomes; Photography by Heather Wibbels
“Punches, the original batched cocktail, are simple and perfect for entertaining. Party hosts can make just one drink and let guests serve themselves. Punches make opening a beer seem harder by comparison. Relieved of bar duties, hosts have more time for cooking and making guests comfortable.” —Excerpt from the feature “Pow Factor” by Steve Coomes
Recipes originally published in the Winter 2022 issue of Bourbon+.
INGREDIENTS
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3 cups red wine (1 bottle)
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3 cups bourbon (1 bottle)
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1 cup of cinnamon syrup (recipe below)
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1 cup fresh lime juice, Ice, Lime and orange wheels, for garnish
FOR THE CINNAMON SYRUP
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3 cups red wine (1 bottle)
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3 cups bourbon (1 bottle)
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1 cup of cinnamon syrup (recipe below)
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1 cup fresh lime juice, Ice, Lime and orange wheels, for garnish
TO PREPARE:
- Add all ingredients of the Cinnamon Syrup to a small saucepan. Bring to a boil, then reduce heat and simmer for a few minutes. Remove pan from heat, cover and let flavors infuse for a few hours until cool. Remove cinnamon sticks and pour syrup into a glass bottle. Refrigerate until needed.
- Add all ingredients except garnishes to a punch bowl and stir. Float lime and orange wheels on top.
