For your Fourth of July party, you might want to serve up a punch. The word punch comes from the Hindi word for “five,” and traditionally, punches have five ingredients. The five we decided to work with are bourbon, lemon, mint syrup, Pimm’s No. 1, and club soda. This is an extremely light and refreshing punch that’s not too strong. We wanted to use bourbon because it is the quintessential American spirit, and we are after all celebrating America’s independence day. However, we gave a little nod to our former overlords also by including the Pimm’s.
To make the mint syrup, cook up a normal simple syrup with equal parts sugar and water but add about 8 mint leaves, torn to release the oils. When the syrup starts to boil and sugar is dissolved, take it off the heat. After it cools, strain out the mint leaves and store in a jar. Whatever is leftover after you make the punch can be used in mint juleps.
Protip: As long as we are squeezing all these lemons, we went ahead and peeled them so we could use the zest to make limoncello.
Independence Punch (by the glass)
- 2 ounces bourbon (we used Four Roses Yellow Label)
- 1 ounce lemon juice
- 1 ounce Pimm’s No. 1
- 1 ounce of club soda
- 1/2 ounce mint syrup
Combine all the ingredients except the club soda in a shaker filled two thirds with ice. Shake and pour into a Collins glass (the ice as well). Fill with club soda. Garnish with a couple of mint leaves shoved up around the straw so you get a good whiff of it with every sip.
Independence Punch (in bulk – multiply as needed)
- 16 ounces bourbon
- 8 ounces lemon juice
- 8 ounces Pimm’s No 1
- 8 ounce of club soda
- 4 ounces mint syrup
Combine all the ingredients in a bowl and stir to blend. Garnish with sprigs of mint and slices of fresh citrus.