Father's Day

Southern Belle Punch

June 15, 2016
3 Ratings
Photo by fiveandspice
Author Notes

Based off of a raspberry-ginger-bourbon drink I had once, this punch balances summer fruitiness with the heft and moodiness of bourbon and Campari. Because I like my punch to be carefree yet thoughtful. And because it's punch, well, it should pack a punch. But still be elegant. Punch, apparently, is really just a study in balanced contrasts. —fiveandspice

  • Serves about 8 to 10
  • Southern Belle Punch
  • 12 ounces bourbon
  • 5 ounces raspberry syrup (see below)
  • 4.5 ounces Campari
  • 4.5 ounces lemon juice
  • 12 ounces ginger beer, a nice spicy kind with a bit of kick
  • 16 ounces dry sparkling wine
  • Raspberry Syrup
  • 1 1/2 cups raspberries (fresh or frozen)
  • 1 cup sugar
  • Zest of one lemon in strips
  • Zest of one small orange in strips
In This Recipe
  1. Southern Belle Punch
  2. In a pitcher, combine the bourbon, Campari, raspberry syrup, and lemon juice. Stir well with some ice.
  3. Top with the ginger beer and sparkling wine and stir again. Add more ice. Serve!
  1. Raspberry Syrup
  2. Combine all the ingredients with one cup water in a saucepan. Bring to a gentle simmer, smooshing the raspberries with a spoon to release their juices. Simmer, covered, for about 5 minutes, until the raspberries are broken down and saucy. Remove from the heat and strain through a fine mesh strainer. Allow to cool before using.

See what other Food52ers are saying.

I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.