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In the Cups (batch)

1 batch

Erin Ashford of Olamaie Restaurant, Austin

24 oz. Breckenridge Bourbon
8 oz. Southern Amaro
4 oz. The Perfect Purée Blood Orange Concentrate, thawed
8 oz. chamomile honey
8 oz. fresh meyer lemon juice
16 oz. sparkling wine
Method:
In a punch bowl, add all the ingredients with ice, stir and serve in a glass. Garnish with fresh blood orange wedges and edible flowers.