Jonestown Punch, BGSK Style
Makes 1 large bowl (or bucket)
Jason’s original recipe called for some premium liquors, and I’m sure he would be horrified at our poor-gal’s excuse for Jonestown Punch. The actual cocktail, which is served at The Violet Hour in Chicago, has many nuances. Ours may not have been as complex or refined with the budget liquors and bottled lemon juice, but our crowd didn’t seem to be any wiser.
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10 cups Jim Beam (or other reasonably priced bourbon)
3 1/2 cups Fresh Lemon Juice (or bottled…let’s be real)
2 1/2 cups Zinger Syrup (recipe follows)
1 1/4 cup Apricot Brandy
2 tbsp Regan’s Orange Bitters (hard to locate…but it’s worth it!)
Garnish with sliced lemons (or oranges, Phoebe doesn’t do those though) and grated cinnamon.
The best way to serve a punch is to freeze a loaf of ice and place it in the punch bowl. Less surface area creates less dilution.
For the syrup:
Take one liter of room temp simple syrup (equal parts white granulated sugar and water) and soak 5 Red Ziinger Tea bags for 1-2 hours. If simple syrup is cold it needs to be 24 hours. The syrup needs to have good color and bold taste with out being tanic.