fort-point-punch-vertical-crdt-brian-samuels

Drink Boston’s Fort Point Punch Recipe

RECIPE: Ezra Star for Drink, Boston
(NOTE: This bar has permanently closed.)

Photo: Brian Samuels

November 18, 2015

This holiday punch recipe is fit for the whiskey-drinking crowd.

Perfect for the whiskey-loving crowd, this sparkling punch recipe has holiday party written all over it.

Ingredients

Yield:6-8

7 oz. bourbon
1 1/2 oz. Demerara syrup
1 1/2 oz. fresh lemon juice
1/2 oz. allspice dram
1/2 oz. Amaro Montenegro
1 bottle Champagne
Peel of 4 lemons
4 oz. white sugar

Tools:punch bowl, ladle
Glass:punch
Garnish:lemon wheels, star anise and grated nutmeg

Preparation

In your favorite punch bowl, add the lemon peels and muddle with the sugar. Allow to stand until the oils extract from the peels into the sugar. Pour in everything except the Champagne. Stir to dissolve the sugar; then remove the lemon peels. Add large ice cubes and stir until partially diluted. To serve, top the punch with Champagne and garnish with lemon wheels and spices.