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. |