Today is National Bourbon Day, so we thought it appropriate to share a cool summer cocktail featuring this All-American spirit.
On May 4, 1964, the United States Congress recognized bourbon whiskey as a “distinctive product of the United States” by concurrent resolution. Bourbon may be produced anywhere in the United States where it is legal to distill spirits, but most brands are produced in Kentucky, where bourbon production has a strong historical association. Iron-free water that has been filtered through the high concentrations of limestone, unique to the area, is often touted by bourbon distillers in Kentucky as a signature step in the bourbon-making process.
FOUR ROSES BOURBON
One trip to the historic Distillery on the scenic Salt River in Lawrenceburg, or to its unique single-story rack Warehouse and Bottling Facility nestled in the quiet Kentucky countryside at Cox’s Creek, and you’ll begin to understand how Four Roses Bourbon has come to be so mellow. It’s perfect for summer sipping, especially in this cool recipe below.
Makes 2 Cups
- 6 Cups of Water
- 2 Cups of Strong Tea (recipe follows)
- 2 Cups of Four Roses Bourbon
- 1 Cup of Sugar
- One 6-ounce container frozen orange juice concentrate, thawed
- One 12-ounce container frozen lemon juice concentrate, thawed
- Garnish: Mint springs or Lemon slices (optional)
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in large container or bowl and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted add more ice or water as desired. Serve in punch cups. Garnish, if desired.
Strong Tea: Boil the water. Add the tea bags and let steep until cool. Discard the tea bags and set aside.