 | Coast of Colorado1 batch Rob Boyd of Punch House, Chicago |
| • | 750 ml Breckenridge Bourbon |
| • | 12 oz. Buttermens Tepache Liqueur |
| • | 16 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 32 oz. falernum tea |
| • | 16 oz. smoked lemonade |
| • | 20 dashes Peychaud’s Bitters |
| • | 20 dashes Angostura Bitters |
| Method: | |
| Combine all ingredients in a punch bowl and stir well. Garnish with cinnamon stick, Luxardo cherry, pineapple wedge and lime. | |