Parlour Punch

Historically built on an arrack base, today's punches incorporate a variety of spirits from bourbon to brandy.

1¼ cups bourbon, preferably Old Grand-Dad Bonded
1¼ cups brandy, preferably Germain-Robin
2½ oz Amaro CioCiaro
2½ oz Curaçao , preferably Pierre Ferrand
2½ oz lemon juice, freshly squeezed
2½ oz Simple Syrup
¼ oz Angostura bitters
1¼ cup sparkling rosé, to top

Garnish:
skewered cherries

Single Serve Version:
1 oz bourbon
1 oz brandy
¼ oz Amaro CioCiaro
¼ oz Curaçao
½ oz lemon juice, freshly squeezed
¼ oz simple syrup
3 dashes Angostura bitters
sparkling rosé, to top

Combine all ingredients in a punch bowl.

Serve individually over crushed ice in four oz glasses.

Garnish with skewered cherries.