Martha Stewart Amaretto-Bourbon Punch

Martha Stewart Amaretto-Bourbon Punch is a fizzy, citrusy party drink with bourbon, amaretto and sparkling apple juice that comes together in 15 minutes. Save this easy batch cocktail for game day, holiday parties or summer cookouts, because it's a simple recipe that serves a crowd.

Squeeze the lemons fresh instead of buying bottled juice, because the bright tartness is what balances all that bourbon. Bottled juice makes the punch taste flat and sweet, and the amaretto then takes over.

Martha mellows strong bourbon with amaretto and sparkling apple juice instead of the usual sugary soda mixers. Her homemade simple syrup also lets you control the sweetness, so the punch stays crisp rather than cloying.

Martha Stewart Amaretto-Bourbon Punch

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking timeminutes

Calories

260

kcal

Sparkling and tart, this punch pours over ice with a gentle almond sweetness that softens the bourbon. Everything gets stirred together in one bowl, so the fizz stays lively until the last glass.

Ingredients

• 5 cups seltzer
  

• 4 cups bourbon
  

• 2 cups fresh lemon juice (from about 16 lemons)
  

• 2 cups sparkling apple juice
  

• 1 cup Simple Syrup for Amaretto-Bourbon Punch
  

• 3/4 cup amaretto or other almond-flavored liqueur
  

• Ice cubes
  

• Garnish: lemon slices and Maraschino cherries
  

Directions

• Juice the lemons: Squeeze about 16 lemons to get 2 cups of fresh lemon juice. Strain out any seeds so every pour comes out smooth.
• Mix the punch: Combine 5 cups seltzer, 4 cups bourbon, 2 cups lemon juice, 2 cups sparkling apple juice, 1 cup simple syrup and 3/4 cup amaretto in a punch bowl. Stir gently so the bubbles stay lively.
• Add the ice: Fill the punch bowl with ice cubes. Then give it one more gentle stir so everything chills evenly.
• Garnish and serve: Float lemon slices and Maraschino cherries on top of the punch. Ladle it into glasses and add a slice and a cherry to each one.

Tools for this recipe

• Zulay metal lemon squeezer, Cuisinart fine mesh strainer set, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this punch ahead of time?

Mix the bourbon, lemon juice, simple syrup and amaretto up to a day ahead and keep it covered in the fridge. Add the seltzer, sparkling apple juice and ice right before serving, because the bubbles go flat quickly.

What can I use instead of amaretto?

Any almond-flavored liqueur works, so Disaronno or a similar brand is a fine swap. If you want to skip the almond flavor, use orange liqueur like Cointreau for a brighter, citrusier punch.

How do I keep the punch from getting watered down?

Use plenty of large ice cubes or a frozen ring of ice instead of small cubes, since they melt much more slowly. You can also chill all the ingredients in the fridge first so the ice has less work to do.

Can I make a non-alcoholic version?

Swap the bourbon for strong cold black tea or extra sparkling apple juice, and use almond syrup in place of the amaretto. The lemon juice and seltzer still give it the same tart, fizzy backbone.

What's the most common mistake with batch punch?

Adding the ice to the bowl too early is the usual problem, because it dilutes the punch before guests even arrive. Add the ice just before serving, and top up with more as the bowl empties.