A richer, winter-friendly punch bowl that works brilliantly for a Super Bowl party—citrus freshness balanced with deeper flavours like maple and bourbon. It feels a bit more “craft cocktail” than most party punches.

• 700 ml bourbon
• 600 ml fresh orange juice
• 250 ml fresh lemon juice
• 200 ml maple syrup
• 150 ml strong cold black tea (adds structure without people noticing why it tastes balanced)
• 1–1.5 litres soda water or ginger ale

Garnish • Orange wheels
• Lemon slices
• Cinnamon sticks
• Fresh mint

Optional twist: • 2–3 dashes Angostura bitters per litre of punch for complexity

What you'll need: • Large punch bowl (3–4 litre capacity)
• Ladle or long spoon
• Measuring jug
• Citrus juicer
• Fine strainer (optional)

Either use a large mould to make a large block of ice (day before), or add ice in periodically to prevent dilution.

Squeeze fresh juice for a fresher taste, or buy shop-bought.
• 600 ml fresh orange juice
• 250 ml fresh lemon juice

Brew 200 ml strong black tea (2 tea bags, 5 minutes). Remove tea bags and allow to cool fully.

Build the punch base in the bowl:
• 700 ml bourbon
• 600 ml orange juice
• 250 ml lemon juice
• 200 ml maple syrup
• 150 ml cooled black tea

Stir gently for 20–30 seconds until combined.

Too sharp → add a little maple syrup
Too sweet → add a squeeze of lemon

Cover and refrigerate for at least 1 hour. Cold punch blends flavours and slows dilution.

Add garnish
• 2 oranges (sliced)
• 1 lemon (sliced)
• Handful of mint (lightly slap leaves to release aroma)
• 3–4 cinnamon sticks

Finish just before serving
• Place the large ice block in the bowl.
• Add sliced fruit and cinnamon sticks.
• Slowly pour in 1 to 1.5 litres soda water or ginger ale while stirring gently.

Tips:
• Start with 1 litre, taste, then add more if needed.
• Too strong → add more soda
• Too light → add a splash of bourbon
• Needs brightness → squeeze in half a lemon