Whiskey Sour Punch

Pro tips

• Add soda water last and right before serving to maintain carbonation; pre-mixing dulls the fizz.
• Thaw the frozen lemonade concentrate fully for smooth mixing; partially frozen concentrate can create lumps.
• Float orange wheels on the surface just before service for visual appeal and easy garnish distribution.
• Use a large ice block or ring instead of loose ice cubes to slow dilution as the punch sits.

Substitutions

• Bourbon whiskey → Rye whiskey (drier, spicier flavor profile)
• Orange juice → Grapefruit juice (slightly more bitter, deeper citrus note)
• Soda water → Ginger ale (adds spice and sweetness; reduce other ingredients slightly)

Storage & make-ahead

Cover and refrigerate finished punch for up to 2 hours; do not store longer as soda water loses carbonation. Store unmixed components separately for up to 3 days.

Can I make this punch ahead of time?

Yes. Mix the bourbon, lemonade concentrate, and orange juice up to 4 hours ahead; add chilled soda water just before serving to preserve carbonation.

How much bourbon is in each serving?

With 1 liter of bourbon across 32 servings, each drink contains approximately 1 oz of whiskey.

Can I use fresh lemon juice instead of frozen concentrate?

You can substitute fresh lemon juice, but use about 1.5 cups and reduce the soda water slightly to maintain balance, as fresh juice is thinner than concentrate.

What's the best way to chill this punch?

Chill all ingredients before mixing, or add a large ice block or ice ring to the punch bowl to keep it cold without diluting as the ice melts.

Can I scale this recipe down?

Yes. Divide all ingredients by 4 to make 8 servings, keeping the same ratios of bourbon, lemonade, orange juice, and soda water.