peachy picnic punch

This original recipe punch is a dynamite combination of bourbon, calvados (apple brandy), and ginger combined with fresh lemon and peach. Although Summer has officially ended, the sun remains to shine (today is in fact the hottest day of the year in Southern California). Cheers!

Peachy Picnic Punch

(serves 12)

18 ounces Hirsch Bourbon Reserve

9 ounces King’s Ginger Liqueur

9 ounces Ch. De Breuil Calvados Fine

8 Lemons

8 Peaches

2 bottles (24 oz) Ginger Beer

Prepare fresh fruit; squeeze lemons, remove pulp; quarter peaches, remove pit, hand-press through medium size strainer, remove pulp. Combine bourbon, ginger liqueur, calvados and fresh fruit juice in container. Prepare a large ice block beforehand (bundt cake pan makes a nice ice block). Assemble remaining ingredients when ready to serve; punch, ginger beer, ice block. Enjoy!  

Sunrise in Campbeltown

Admittedly, this is the first cocktail I've made with freshly brewed tea; I used Coffee Bean's African Sunrise (think creamy, vanilla, orange peel). The drink is aptly named Sunrise in Campbeltown; for one, the Single Malt Scotch used here is from that region in Scotland, and Sunrise comes from the herbal tea. Yes, there may too be a little pun, those of you who have been to Scotland know you probably aren't seeing the sun-rise all that often courtesy of daily gray cloud cover. Now, on to the drink ...

SUNRISE IN CAMPBELTOWN
2 oz freshly brewed herbal tea (I used Coffee Bean's African Sunrise)
1.5 oz Springbank 10 year old Single Malt Scotch Whisky
1 oz Noilly Prat sweet vermouth
1 oz Pages simple syrup
1 oz fresh lemon juice
1 oz fresh clementine juice

Combine all ingredients in ice-filled tumbler glass and stir for 30 seconds. Strain into ice-filled cocktail glass. Garnish with thick clementine wheel.

If blood oranges were in season, they would enhance the drink considerably!