Christmas Bourbon Punch Recipe

Absolutely! Replace the bourbon with additional pomegranate juice (1 cup) and apple juice (1 cup). Use sparkling apple cider or ginger ale instead of Prosecco. The spiced syrup and garnishes remain the same, creating a festive mocktail that's perfect for all ages.

The spiced simple syrup can be made up to one week ahead. The punch base (everything except the sparkling wine) can be mixed up to 24 hours before serving. Only add the Prosecco just before serving to maintain carbonation and prevent the punch from becoming flat.

Choose a mid-range bourbon that you'd enjoy drinking neat—nothing too expensive since it's being mixed, but avoid bottom-shelf options that might add harsh flavors. Brands like Buffalo Trace, Maker's Mark, or Woodford Reserve work excellently. The punch will taste as good as the bourbon you use.

Use a ring-shaped gelatin mold or bundt pan. Fill halfway with water and freeze for 2 hours. Arrange cranberries, citrus slices, and herb sprigs on the ice, then add more water to cover. Freeze overnight. To unmold, briefly dip the bottom in warm water.

If too strong, add more pomegranate juice and sparkling wine. If too weak, add more bourbon gradually—remember, you can always add more alcohol, but you can't take it out. Taste frequently as you adjust.

The punch is best consumed within 3-4 hours of adding the sparkling wine. After this, it may lose carbonation and the flavors can become muddled. For longer parties, consider making the punch in smaller batches and refreshing every few hours.

Fresh fruit looks more attractive, but frozen cranberries actually work wonderfully—they act like flavored ice cubes and won't dilute the punch as much. Avoid frozen citrus, as it becomes mushy when thawed.