Time 10m Yield 12 servings. Number Of Ingredients 6 Steps:
Combine cranberry juice, bourbon and concentrates in a punch bowl. Stir in ginger ale. If desired, garnish with orange and lime slices. Serve over ice.
Time 1h20m Yield 3 half-pints. Number Of Ingredients 5 Steps:
In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Time 15m Yield 32 Number Of Ingredients 8 Steps:
Mix bourbon, orange juice concentrate, lemonade concentrate, lemon juice, and maraschino cherry juice together in a pitcher until base is well mixed. Pour the base into a punch bowl; add club soda, lemon slices, and maraschino cherry halves.
Time 5m Yield 2 cocktails Number Of Ingredients 8 Steps:
Bring the sugar, 1/2 cup water and ginger to a simmer in a small saucepan. Tear and add in 4 of the mint leaves. Once the sugar is dissolved, about 2 minutes, turn of the heat. Strain and set aside to cool. Slice the peach into slices, reserving 2 for garnish. Add the peaches, the remaining mint, and the lime quarters to a cocktail shaker. Mash with a muddler until broken up and juicy. Add the bourbon and muddle again. Add 2 ounces of the simple syrup, fill the shaker with ice and shake. Strain into 2 cups filled with ice. Top off with ginger beer, garnish each with a peach slice, a lime slice and a sprig of mint.
