BULLEIT HOLIDAY PUNCH
From Dale DeGroff
2 Bottles Bulleit Bourbon
1.5 liters spring water
2 cups (16oz) fresh lemon juice
1 Bogle Rainwater Madeira
6 fresh whole fresh lemons
3 whole oranges
Dale DeGroff’s Aromatic Bitters
SHRUB (Oleo-Saccharin) Preparation:
Remove skin only from 6 lemons and 3 oranges using a vegetable peeler; be sure to remove the skin only without the pith. Pound the lemon peels together with 2 cups of sugar. Use a pestle or a muddler to pound the sugar and lemon peels to extract the oils. Let set for at least 4 hours and muddle occasionally. Afterwards, pour in the 2 cups of lemon juice and dissolve the sugar. Add 2 cups of spring water and stir. The mixture is now known as a shrubb. Strain off liquid from the lemon peels, then refrigerate until ready to use.
Pour the SHRUB* into the punch bowl. Add Bulleit Bourbon and Madeira to punch bowl. Add 1.5 liters water and adjust sweet and sour with fresh lemon juice and/or simple syrup.