Bourbon and Blood Orange Punch
Bourbon & Blood Orange Punch

It all started with a G-chat…

Ali: Do you make punch ever?

Me: My punch knowledge is pretty limited. It’s either from middle school (sherbet and ginger ale with random floating fruit) or college (a.k.a. Jungle Juice — Kool Aide, grain alcohol, batches made in trash bags)…neither of which are particularly appealing.

Ali: Hahahahhaha. I have bad memories of Jungle Juice.

Me: I have no (clear) memories of Jungle Juice.

Ali: Good point. Can we bring anything for Saturday??


Me: Punch?!

And so, our limited experience with punch progressed from the unremarkable and nauseating, to the tasty and tasteful! The party punch was a knockout (har har) and guests were clamoring for a taste of the gorgeous hued elixir.

Fragrant blood oranges, lemon, and a touch of honey bring a floral, citrusy, sweetness to the mix without making it too syrupy sweet. And the warmth from the ginger adds just the right amount of spice and depth. Together, there couldn’t be a better match to complement the Maker’s Mark.

What a great way to set the mood for a party. And have I mentioned how happy I am to have graduated from the Awkward Tween Punches and Blackout Punches of the past? This lip-smackingly good Bourbon & Blood Orange Punch should be called Grown & Sexy Punch.

Blood Orange Ginger Punch spiked with Maker's Mark
Maker’s Mark spike

Bourbon & Blood Orange Punch
Recipe by Ali LaRaia, A Date With Flavor, adapted from Martha Stewart Living Magazine, Dec 1996/Jan 1997

Serves: 12

20 blood oranges, yielding about 3-4 cups juice
9 cups water
1 medium-sized ginger root (about 4 oz.), peeled and roughly chopped
¾ cup honey
½ cup lemon juice
2-2 ½ cups Maker’s Mark

Ice Block:
3 lemons, thinly sliced in rings
3 blood oranges, thinly sliced in rings
Bottled or Distilled water

1 lemon, thinly sliced in rings
1 blood orange, thinly sliced in rings

To make the punch:
1. In a large pot add water, ginger, lemon juice, and honey and bring to a boil. Let simmer for 30 minutes until you can really smell the ginger. Remove from heat and let cool, then refrigerate.
2. Juice the blood oranges, then refrigerate.
3. Strain both liquids before using.

To make the ice block:

1. Take a large, round Tupperware container and fill half full with water. Add lemons and oranges which should bring the container to about 3/4 full.
2. Put in freezer until frozen, about 5 hours.

To assemble:
1. Run ice block under hot water to loosen, and place at the bottom of the punch bowl.
2. Add the ginger-lemon mixture, orange juice, and Maker’s Mark.
3. Garnish with sliced fruit.
4. Get punch-drunk happy!

Bourbon & Blood Orange Punch 3 March,2010Stephanie Hua

  • Ahhh! I just made blood orange margaritas on my site a few days ago…noticed a minor obsession with them in the blogging world lately. This looks great, Stephanie! Good ol’ Martha knows her cocktails…

  • thanks, megan! yeah…it must be all of us east coast transplants who can finally get our hands on them! when they’re in season out here i can’t get enough of them. blood orange gorge.


Stephanie Hua

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.

Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.

Stephanie’s writing and photography have been featured in Fodor’s Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.

Sponsored by

Become a KQED sponsor