Rabbit Punch
5.0
(3)
Matt Wallace, bartender at Harvard & Stone in Los Angeles, created this potent fruit-filled punch for our story Spring Cocktails Perfect for Brunch. The combination of pineapple, orange, and lemon plus the crisp, dry bubbles from the Champagne really wake up your palate after a long winter, he says. The citrus and sugar base is called oleo-saccharum, and is common in older punch recipes. Wallace says it's an excellent way to add a subtle citrusy perfume to the final drink, and requires time but very little labor.
Recipe information
Yield
Makes 20 servings
Ingredients
Preparation
Using a vegetable peeler, remove the peel from 1 orange and the lemon. Transfer to a large punch bowl and add the sugar. Muddle to release the citrus oils, then let stand 1 to 2 hours. Add the lemon and pineapple juices and the bourbon, and stir to combine. Just before serving, stir in 3 to 4 cups of ice, then top with Champagne or sparkling wine and garnish with the orange slices and pineapple chunks.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Punch Recipes for Easy, Elegant Entertaining
It’s the set-it-and-forget-it of the cocktail kingdom.Our 23 Best Bourbon Cocktails
Bring the taste of Kentucky home with these masterful cocktails.Our Best Pineapple Recipes
Whether it's served for dinner, drinks, breakfast, or dessert, pineapple will brighten any meal.What Can I Prep for Thanksgiving Waaaay in Advance?
Time to become a Turkey Day Prepper.Punch It Up
Because when you need to serve drinks to a crowd, punch is always the best answer.
