Blood Orange Bourbon Punch
Your party punch just got upgraded. Instead of your typical sugary mixture, we've got a sugar-free cocktail made with Zevia Ginger Ale from Holly and Flora that will get the party started with none of the junk you're used to.
Yields:
12 servings
Directions
- Juice your blood oranges and lemons.
- Grill blood oranges slices and set aside.
- In a large punch bowl, combine and mix the bourbon, juices, stevia simple syrup, and campari.
- Stir in ice and Zevia Ginger Ale.
- Ladle out into individual glasses over ice.
- Garnish with grilled orange slices and a sprig of rosemary, if desired.
Rosemary Stevia Simple Syrup
- Simmer stevia, water, and guar gum together until fully dissolved.
- Remove from heat and add the rosemary until cooled to room temperature.
Ingredients
- 21 oz bourbon
- 18 oz fresh squeezed blood orange juice (about 8 or 9 oranges)
- 3 oz fresh squeezed lemon juice (about 3 lemons)
- 3 oz rosemary stevia simple syrup
- 3 oz campari
- 30 oz Zevia Ginger Ale (about 2.5 cans)
- rosemary sprigs (optional, for garnish)
- grilled blood orange slices (optional, for garnish)
Rosemary Stevia Simple Syrup
- 2 tbsp granulated stevia
- 1 cup water
- 1/8 tsp guar gum
- 1 sprig of rosemary
