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Bloom Cherry Punch – An Easy Festive Punch For Celebrations!



Thanksgiving is one of my favorite holidays because I love to create food and drink to share with guests. This year my partner and I are enjoying dinner with friends, but it’s still polite to bring something to the party. Enter the Bloom Cherry Punch–an easy festive punch for celebrations! I love that it’s made with ingredients that are easy-to-find (because we all know grocery shopping this time of year is crazy). It’s customizable too, so you can add your own special touches! Just remember to use freshly squeezed juices in this or the ghosts-of-punches-past will come back and wreak havoc on your special day(it might be in the form of heartburn).

I recommend splitting the preparation into steps–get all your ingredients one day, infuse your rye, make your oleo-saccharum and freeze your ice mold on another day. You can even assemble the punch without the bubbles the day before and keep it in the fridge. That way, come Thanksgiving, Christmas Eve, or whatever holiday party you have planned, all you have to do is pour it over ice, gently layer on the bubbles and serve!



Bloom Cherry Punch

by Laura Lindsay

2 barspoons Mister Bitters Fig & Cinnamon Bitters

4 oz fresh lemon juice

6 oz fresh orange juice(not pasteurized!)

2 oz Luzardo Maraschino Liqueur

12 oz Oleo-Saccharum syrup

12 oz Cherry Infused Rye Whiskey

16 oz Brewed Tazo Calm Chamomile Tea

12 oz Champers(use Cava in a pinch)


Notes: Feel free to double or triple depending on the number of party guests!


Oleo-Saccharum Syrup Recipe:

5 Lemons

5 Small Oranges

10 oz Superfine Sugar

10 oz Warm water

Peel the lemons and orange from pole to pole, being careful to avoid as much white pith as possible. Pour sugar over them in a bowl and muddle until the oils have been released from the peels. Let stand for at least 1 hour(several is even better). Add warm water(not boiling) to peel and sugar mixture, stirring to combine all the sugar crystals. When all the sugar has been incorporated, carefully remove the peels and discard.


Cherry-Infused Rye:

1/2 cup Dried Bing Cherries(unsweetened, unsulphered, nothing added. I got mine at Trader Joe’s)

16 oz Rye Whiskey

Pour rye over cherries in a sealable container. Let sit 24 hours at room temp and strain into a clean container.

Side note: This is where the punch gets its name! In the past, bloom raisins, made from sweet grapes from Málaga, Spain were steeped in punch and strained out. (Thanks, Dave Wondrich!)


Brewed Tazo Calm Chamomile Tea:

2 bags Tazo Calm Chamomile Tea

16 oz boiling water

Boil water. Pour over tea bags and steep for 5 minutes. Remove tea bags. Cool to room temp before adding to punch. You may also substitute any chamomile tea you have around the house. I like this blend for the added spices and mint flavor it adds to the punch.



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