Whiskey is no longer just your grandpa’s liquor of choice. Over the past few years whiskey sales have exploded, and according to the Distilled Spirits Council, they were up 4.1% worldwide in 2016, with American whiskeys at a 7.8% growth from the previous year.
As millennials tastes continue to change, the demand for locally produced craft products has seen a major uptick. The US currently home to over 1000 small distilleries, and that number is expected to double in the next 3-5 years. My hometown of Grand Rapids, MI is no exception. We currently hold the title of “Beer City USA,” ranking consistently as a top destination for craft beer. Grand Rapids was also just named one of “America’s Top 20 Craft Spirits Tourism Destinations” by Travelocity and The American Distilling Institute, coming in at number 10 for large metro areas. Whiskey based cocktails are popping up more and more often on menus and two new whiskey bars have opened here in the last 4 months.
My love of whiskey was definitely not instant, and is definitely an acquired taste. But the rich flavor the spirit adds to a cocktail is unlike anything else out there, and strangely comforting. This bourbon punch is one I developed on a whim, and will definitely make on a regular basis. The sweetness of the blood orange juice is the perfect balance to the complex and flavor-forward whiskey or bourbon.
COUNTRY OF ORIGIN: United States
- 3oz Fresh Squeezed Blood Orange Juice
- 1-1/2oz Bourbon or Whiskey of Choice (I used New Holland’s Beer Barrel Bourbon)
- 3/4oz Simple Syrup
- 3 Dashes of Angostura Orange Bitters
- Squeeze and strain the blood orange juice.
- Add all ingredients to a cocktail mixing glass filled with ice (I purchased mine from Target for around $10). Alternatively, cocktail shaker will work fine as well.
- Stir vigorously for 30-60 seconds.
- Cover with a strainer and pour into a rocks glass.
- Garnish with an orange peel if desired.
- Serve & enjoy!
This recipe can be batched for a crowd. Just multiply the recipe by the number of people you will be serving.