Whiskey Sour Punch

Pro tips

• Thaw the lemonade concentrate completely and stir it well before mixing to ensure even sweetness throughout the batch.
• Add club soda as the last step immediately before serving; this preserves carbonation and prevents the punch from becoming flat.
• Chill all ingredients, especially the club soda, before combining to avoid over-diluting with melting ice.
• Taste and adjust sweetness by adding more orange juice if the punch is too strong, or more bourbon if you prefer a boozier flavor.

Substitutions

• Bourbon → Rye whiskey (slightly spicier, drier finish)
• Frozen lemonade concentrate → Fresh-squeezed lemon juice + simple syrup (less consistent sweetness, requires more prep)
• Club soda → Ginger ale (adds spice and sweetness, changes profile significantly)
• Orange juice → Pineapple juice (tropical twist, increases sweetness)

Storage & make-ahead

Prepare the bourbon, lemonade, and orange juice mixture in advance and refrigerate up to 24 hours; add club soda just before serving. Do not store the finished punch with carbonation, as it will go flat.

Can I make this punch ahead of time?

Yes. Mix the lemonade concentrate, bourbon, and orange juice up to 24 hours ahead, then add the chilled club soda just before serving to maintain carbonation.

How much does this recipe yield?

This batch serves approximately 12-16 people (4-5 oz servings), depending on whether it's mixed with ice.

What type of bourbon works best?

Use a standard bourbon in the 80-90 proof range; avoid premium single-barrel bourbons since their nuances will be masked by the citrus and sweetness.

Should I add ice to the punch bowl?

Add ice to keep the punch chilled without diluting it as much. Alternatively, freeze the punch bowl or chill it beforehand.

Can I use fresh lemon juice instead of frozen concentrate?

Yes, but you'll need roughly 1.5 cups of fresh lemon juice plus 0.5 cups of sugar to match the sweetness and flavor of the frozen concentrate.