Jubilee Punch, a Juneteenth-inspired punch by Tiffanie Barriere (@thedrinkingcoach)
Jubilee Punch, a Juneteenth-inspired punch by Tiffanie Barriere (@thedrinkingcoach)
- Level: Easy
- Prep: 2 minutes
"Slavery may have ended in 1865, but the message of freedom wasn't delivered until years later to Black people due south of Houston in Galveston, Texas on June 19th. The celebration that followed, 'Juneteenth', was a ceremony filled with music, food and “red drink" which was a punch made with hibiscus flower, sweetener, citrus, fruit, herbs, and often alcohol." – Tiffanie Barriere
Ingredients
- 3.75 cups Sorel Artisanal Liqueur
- 1.25 cups Ten to One White Rum
- 1.25 cups lemon juice
- 1.25 cups pure cane syrup
- 10 cups Earl Stevens Sparkling Watermelon Wine
- Assortment of berries for garnish
Tools
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Measuring cup
-
Bar spoon
How to Mix
- In a large mixing bowl add cane syrup and lemon juice, whisking slowly to incorporate.
- Add Ten to One White Rum, Sorel and your favorite berries and whisk slowly.
- Allow to sit for up to 1 hour.
- Transfer into a large punch bowl with large dense ice and sparkling wine.
- Ladle and serve in a punch glass or wine glass over fresh ice. Garnish with an assortment of berries.
