This Ginger Bourbon Punch isn’t strictly bourbon-driven. There’s a hit of dark rum, the warmth of ginger, and a sweet citrusy mix to soften the flavors. And, it makes for a great cocktail at any holiday gathering. Mix up a batch for Thanksgiving!

Ginger Bourbon Punch Recipe
Adapted from Imbibe Magazine
Yields 12 to 14 servings (depending upon cup size)

Ingredients
3 cups bourbon
2 cups dark rum
1-1/2 cups fresh orange juice
1/2 cup fresh lemon juice
2 cups honey syrup
1 cup Monin Ginger Syrup
3 cups soda water
Citrus slices and fresh cranberries for garnish

Directions
Combine the first six ingredients (not the soda water) and chill thoroughly. When it is time to serve the punch, place a large block of ice in a punch bowl and pour the mixture over it. Add the soda water and garnish with orange slices. Taste, and adjust sweetness with additional syrup if desired.

Do ahead
Freeze a block of ice the day before. You can use almost any container from the kitchen (plastic works well) or use a decorative ice container.

Honey Syrup Recipe

Ingredients
1 cup honey
1 cup water

Directions
Combine honey and water in a small saucepan over medium heat and stir until the honey dissolves. Remove the pan from the heat and allow it to cool to room temperature.  Transfer the syrup to a clean glass jar and cover. The syrup will keep refrigerated for up to 2 weeks.