“Punch is a little bit like a family gathering,” says bartender Kaitlin Fellers. “A bunch of mismatched ingredients come together, and for some reason, they make something that’s pretty wonderful.”
A Haunted House with a Picket Fence Recipe
In this party-ready punch, Kaitlin matches bourbon and cream sherry with the warm spice of ginger syrup. Finished off with the fruity effervescence of cider – to keep the cocktail sparkling all night long – A Haunted House with a Picket Fence has something for everyone.
We think this is a perfect batch cocktail to make ahead of time for a grown-up Halloween party. The name fits the occasion, and the flavor is perfect for a crisp autumn evening. You can explore more batch cocktail options here: Holiday Batched Cocktails for Your Gatherings.
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A Haunted House with a Picket Fence
Description
A perfect punch recipe.
Ingredients
- 1 ½ oz Woodford Reserve bourbon
- ¾ oz lemon juice
- ½ oz cream sherry
- ½ oz ginger syrup**
- 2 dashes Angostura bitters
For a Party-Sized Punch:
- 25 oz Woodford Reserve bourbon
- 13 oz lemon juice
- 8 ½ oz cream sherry
- 8 ½ oz ginger syrup
- ½ oz Angostura bitters
Instructions
For the Ginger Syrup:
- Roughly chop 2 cups of unpeeled, washed ginger.
- Add to a food processor or blender and pulse until finely chopped. In a large pot over medium heat, add your ginger to 6 cups of water and 2 cups of white sugar and stir occasionally until the sugar has dissolved completely and the mixture begins to boil.
- Reduce to medium-low heat and let your syrup simmer for about 1 hour, stirring occasionally. Let cool to room temperature and strain off solids with a fine-mesh strainer or cheesecloth. Bottle and refrigerate for up to one month.
For the Cocktail:
- Add all ingredients except the pear cider to a cocktail shaker and shake to combine. Strain over ice into a highball glass and top with your semi-dry cider.
- Garnish with candied ginger, and enjoy!
For a Party-Sized Punch:
- Prior to building your punch, use a bundt pan to freeze water into a large ice ring.
- Combine all ingredients except for cider in a large punch bowl and stir gently to combine. Top with 4-5 cans of semi-dry pear cider (or more to taste).
- Garnish with peeled, sliced ginger, lemon wheels, and orange wheels.
Recipe by Kaitlin Fellers
Photography by Dave Bryce
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