Get everyone congregating around the punch bowl instead of the water cooler with this convivial sip from Jonathan Webb, the bar manager at Fine & Dandy in Jackson, Miss. Feel free to temper the amounts if it seems too boozy for your crowd by upping the amount of juice or beer and cutting back on the rye whiskey and rum. And prep the syrup in advance so you can easily mix the punch before the party. You can serve it in a large punch bowl garnished with a round Jell-O mold ice block filled with sliced fruit.
This recipe originally appeared as part of “Tired of Boring Bartender Staff Parties? These Tips Will Change How You Celebrate.”
- 8 oz Rye whiskey
- 6 oz Dark rum
- 3 oz Orange juice
- 2 oz Lemon juice
- 8 oz Cinnamon pear syrup*
- 2 12-oz cans of ale (such as Lucky Town pub ale)
- Garnish: Orange wheels
- Garnish: Lemon wheels
Makes 8-10 servings.
Combine all the ingredients except the beer in a large punch bowl and stir well.
Top with the beer, and add several large ice cubes.
Garnish with orange and lemon wheels.
*Cinnamon pear syrup: Combine 1 cup demerara sugar and 1 1/2 cups water in a saucepan, and bring to a boil over medium-high heat. Reduce it to a simmer, add 1 pear (thinly sliced), and let it simmer for 45 minutes. Remove it from the heat, add 2 cinnamon sticks, 5 cloves and 2 pieces of star anise, and let steep for 1 hour. Strain out solids, allow it to cool, and store in the refrigerator for up to 1 week.