Champagne Bourbon Punch Recipe for New Years Eve
Photo courtesy of a.Lure

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1 cocktail to 8 servings

  • Pomegranate Green Tea\
  • Virgil Kane Ginger Infused Bourbon
  • Daufuskie Spiced Rum
  • Ginger Simple Syrup (recipe follows)
  • Lemons
  • Oranges
  • Ground Cinnamon
  • Champagne
  • Ginger Simple Syrup
  • 1 cup sugar
  • 1 cup water
  • ¼ cup chopped ginger


  1. Infuse tea in hot water with lemon and orange slices.
  2. Combine equal parts of the tea, bourbon and rum. Add lemon and orange slices (as desired), ginger simple syrup and cinnamon to taste.
  3. When ready to serve, pour over ice and top with champagne.

Ginger Simple Syrup

  1. Combine sugar and water in small sauce pan over medium heat. Bring to a boil and cook until sugar dissolves.
  2. Remove from heat and add ginger to pot. Cover and let steep for 20 to 30 minutes.
  3. Strain syrup and store in covered container in refrigerator.

The Punch of the Magi is a hybrid of a planter’s rum punch with Virgil Kane Ginger Infused Bourbon, and a southern bourbon punch with Daufuskie Spiced Rum. She also includes a ginger simple syrup for an extra zip of flavor and finishes it with champagne for a bit of effervescence.

  • From Kerry Junco of A.lure in Savannah, Georgia

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