Ingredients:

  • 1 cup Water
  • 1 cup Dark Maple Syrup (Grade A)
  • 4 large Cinnamon Sticks (approx. 3 inches)
  • 1 teaspoon Whole Cloves
  • 4 cups Quality Bourbon Whiskey (Rye or High-Proof recommended)
  • 6 cups 100% Pure Cranberry Juice (Unsweetened)
  • 5 cups Freshly Squeezed Lemon Juice
  • 2 teaspoons Angostura Bitters
  • 1 cup Whole Fresh Cranberries (for garnish)
  • 1 large orange (for wheels/slices, garnish)
  • 6-8 sprigs Fresh Rosemary Sprigs (for garnish)

Instructions:

  1. Combine Syrup Ingredients: In a saucepan, combine water, maple syrup, cinnamon sticks, and whole cloves.
  2. Simmer and Steep: Bring the mixture to a gentle boil over medium heat, stirring until the syrup is fully incorporated. Reduce heat and simmer gently for 5 minutes.
  3. Remove and Infuse: Take the pan off the heat. Allow the mixture to steep for 20 minutes to fully extract the spice flavours.
  4. Strain and Chill: Strain the syrup through a fine-mesh sieve into a clean jar, discarding the spices. Place the syrup in the refrigerator to chill completely.
  5. Combine Base Ingredients: In your large airtight pitcher or container, combine the cold bourbon, cold cranberry juice, fresh lemon juice, and Angostura bitters.
  6. Add Syrup: Pour in the chilled Maple-Spice Simple Syrup.
  7. Taste and Adjust: Stir thoroughly. Taste the mixture and adjust the sweetness or tartness if needed (start with 90% of the syrup and adjust up).
  8. Marry the Flavours (Chill): Seal the container and refrigerate for a minimum of 2 hours, or up to 24 hours. This resting time is crucial.
  9. Prepare Serving Vessel: Just before serving, place a large block of ice into your punch bowl or dispenser.
  10. Pour and Garnish: Pour the chilled punch mixture over the ice. Gently stir in the fresh whole cranberries, floating orange wheels, and rosemary sprigs. Serve immediately.