“Punch is a little bit like a family gathering,” says bartender Kaitlin Fellers. “A bunch of mismatched ingredients come together, and for some reason, they make something that’s pretty wonderful.”

In this party-ready punch, Kaitlin matches bourbon and cream sherry with the warm spice of ginger syrup. Finished off with the fruity effervescence of cider – to keep the cocktail sparkling all night long – A Haunted House with a Picket Fence has something for everyone. 

A Haunted House With A Picket Fence 

Ingredients

1 ½ oz Woodford Reserve bourbon

¾ oz lemon juice

½ oz cream sherry

½ oz ginger syrup**

2 dashes Angostura bitters

Instructions 

For the ginger syrup: Roughly chop 2 cups of unpeeled, washed ginger. Add to a food processor or blender and pulse until finely chopped. In a large pot over medium heat, add your ginger to 6 cups of water and 2 cups of white sugar and stir occasionally until the sugar has dissolved completely and the mixture begins to boil. Reduce to medium-low heat and let your syrup simmer for about 1 hour, stirring occasionally. Let cool to room temperature and strain off solids with a fine-mesh strainer or cheesecloth. Bottle and refrigerate for up to one month.

For the cocktail:  Add all ingredients except the pear cider to a cocktail shaker and shake to combine. Strain over ice into a highball glass and top with your semi-dry cider. Garnish with candied ginger, and enjoy!

For a party-sized punch:

Ingredients

25 oz Woodford Reserve bourbon

13 oz lemon juice

 8 ½ oz cream sherry

8 ½ oz ginger syrup

½ oz Angostura bitters

Instructions 

Prior to building your punch, use a bundt pan to freeze water into a large ice ring. Combine all ingredients except for cider in a large punch bowl and stir gently to combine. Top with 4-5 cans of semi-dry pear cider (or more to taste). Garnish with peeled, sliced ginger, lemon wheels, and orange wheels. 

RECIPE BY KAITLIN FELLERS/PHOTOGRAPHY BY DAVE BRYCE