The summer backyard barbecue season is finally upon us, gentleman. I propose a toast. More specifically, a toast with bluegrass punch.

Why this drink? For starters, whether you’re hosting your own barbecue or are showing up as a guest to one, you can whip up a batch ahead of time. That way you can hang with your buds instead of cranking out cocktails, or simply bring your host a nice addition to that bucket of brews. Also, much like a light beer, bluegrass punch’s relatively low alcohol content means that you can party longer and not end up “overserved” before your time. And as a bonus, vitamin and antioxidant packed fresh blueberry and pomegranate juices provide a healthy shot in the arm to boot.
You can use any quality bourbon to spike your punch, but Basil Hayden’s is famous for it’s naturally spicy finish, which brings a nice balance to the sweet and tart juices. This is a good thing because sweet plus sour plus spicy equals an excellent companion to almost any grilled food, especially barbecued ribs.
It’ll make your weekend all that much sweeter.
Basil Hayden’s Bluegrass Punch
Recipe courtesy of Debbi Peek, head barkeep at The Bristol and Balena in Chicago
What you’ll need:
4 parts Basil Hayden’s Bourbon (Any good quality bourbon will be fine)
8 parts blueberry puree (Boil water and simmer a pint of blueberries for 15 minutes. Whiz them in a blender, adding liquid from the simmer pot to get the right consistency. Add a squeeze of simple syrup if desired)
8 parts pomegranate juice
Sparkling wine or club soda
Fresh mint leaves
Fresh blueberries (optional)
How to make it:
Mix bourbon, blueberry juice, pomegranate juice and ice in a punch bowl, or pour into a shaker and shake. Fill glass 3/4 and top off with sparkling wine or club soda. Garnish with mint and fresh blueberries.

Source.

via Noobsters Forums http://www.noobsters.org/showthread.php?69522-Happy-Hour-Bluegrass-Punch&goto=newpost

Advertisements