This is everything we want in a cocktail – fresh seasonal fruit, short & simple recipe, and a whole lotta bourbon. Sweet and smooth meets tart and spicy, just how it should be.
Now that Thanksgiving has been properly celebrated and appreciated, I’m finally letting go of my bah-humbug attitude and embracing the season of extravagance. This bourbon smash is smooth and dangerous and you can’t stop sipping until whoops, you need a refill… and somehow that entire handle of bourbon has mysteriously disappeared.
Turns out that Thanksgiving has become my favorite holiday. Kinda a weird one to love, especially since it wasn’t a major deal in my family growing up, but here’s why:
Thanksgiving is about loved ones and kindness and appreciation and food.
Full stop. No presents, except maybe a bottle of wine for the host/ess (always yes).
It’s all about pausing to recognize and give thanks for the many many things we are so lucky to have, like a roof and running water and nourishment. I take these simple things for granted every day, but they’re faraway dreams for too many people in this world. I hope with all my heart that your list also includes a strong family and forever friends, because they are everything in life.
We served this punch before our Friendsgiving feast, and good thing we had all sorts of friends-cooked goodness to soak this up. Major shoutout to the friend who made Tieghan’s butternut squash & wild mushroom stuffing, which I couldn’t stop eating, including for breakfast the next morning. That girl is just magic, you know?
Cheers to the rest of our holiday season!
- 750 ml bourbon (one fifth)
- 72 oz. ginger beer (six 12 oz. cans)
- juice of 2 grapefruit
- 2 inches fresh ginger, peeled & thinly sliced
- (optional but pretty) pomegranate arils
- Combine everything but the ice in a large punch bowl. Stir and pour!