Whiskey Punch for Easter

Punch is a big hit in our house. We try to always have a flowing bowl each time we have guests.

For our Easter dinner, I decided to make a whiskey punch. Everyone enjoyed it, even folks who were hesitant because they aren't fans of whiskey. Crazy, right?

The punch was a lovely golden color and I used orange and lemon slices to garnish. To keep the punch cold, I made ice blocks in washed and reused milk and juice cartons.

Here's the recipe, but keep in mind I don't normally advocate use of juice concentrate, but I was making a lot of goodies for our meal, and it was really easy to use frozen lemonade. Plus, I don't think the taste suffers quite as much for lemonade as other flavors.

Whiskey Punch

1 can of frozen lemonade (I prefer Minute Maid)

3 cups of orange juice

18 ounces of pineapple juice

2 liters of ginger ale

1 pint of whiskey

1/2 cup of simple syrup

I combined the juices, whiskey, and simple syrup ahead of time to meld flavors and kept everything in the refrigerator. Just before serving, I placed the ice blocks and fruit slices in the punch bowl. I gave the mixture one last stir in the refrigerator pitcher, then poured over the ice. Finally, I added the 2 liter bottle of ginger ale.