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El Corazon & Orange Blossom Honey Punch10-12 drinks Layla Linn |
| • | 1 750 mL Bourbon (bottle) |
| • | 12 oz. The Perfect Purée El Corazon blend, thawed |
| • | 9 oz. Orange Blossom Honey Syrup |
| • | 6 oz. unfiltered apple juice |
| • | 4 oz. fresh pressed lemon juice |
| • | 6 oz. cold distilled water |
| • | Cinnamon sticks (garnish) |
| • | Dried honey blood orange wheels (garnish) |
| For the Orange Blossom Honey Syrup: | |
| • | 2 parts orange blossom honey |
| • | 1 part hot water |
| Method for the Orange Blossom Honey Syrup: | |
| Combine. Stir until dissolved. Bottle and refrigerate. | |
| Method for the Cocktail: | |
| Combine all the ingredients in punch bowl or large pitcher. Let rest for 1-2 hours in refrigerator before serving. When ready to serve, add ice block as to not dilute punch. Garnish with dried honey orange wheel & cinnamon stick. | |