Mischief Rye & Honey Ginger Punch

Mischief Rye & Honey Ginger Punch

It’s autumn and the holiday season is just around the corner. Enhance your get-togethers with this special recipe. This punch serves 6 and can be made ahead of time.  No more missing out on the fun because you’re making cocktails one at a time.

(Makes 6 cocktails)

For the Spiced Honey Ginger Syrup

1/2 cup water
1/2 cup clover honey
3 whole star anise
1/2-inch piece of fresh ginger, peeled and sliced into coins (4 to 5 slices)
1 strip of orange peel, removed with a peeler (no pith) 

For the cocktail

12 ounces Fremont Mischief Whiskey (1 1/2 cups)
1/2 cup fresh squeezed lemon juice
6 dashes of orange bitters
6 strips of lemon peel (taken from 1 to 2 lemons), removed with a peeler (no pith)
6 strips of orange peel (taken from 1 orange), removed with a peeler (no pith)
Timber City Ginger Beer (for topping off)


Combine the honey, water, star anise, ginger, and orange peel in a small sauce pan. Bring to a simmer over medium-high heat, then lower the heat to a slow simmer. Continue simmering for 10 minutes. Remove from heat and let cool. Strain out the spices.

In your favorite large pitcher, combine the Mischief Whiskey, bitters, lemon juice and 1/2 cup of the Spiced Honey Syrup. Stir until combined. This can be made and kept refrigerated for several days. (Leftover syrup can be saved for up to 4 weeks – try it in other cocktails. Yum.)

When ready to serve, add ice to the pitcher with the cocktail. Squeeze the lemon peels and orange peels on top to express their oils, then drop the peels into the mix. (Add some star anise pods for a cool look.) Stir to combine.

Pour into 6 rocks glasses, adding more ice from the pitcher to each glass as needed. Garnish each glass with an orange or lemon peel. Top with Timber City Ginger for added flavor & bubbly.

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