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🍊🔥🥃

Servings: 4 drinks

Prep Time: 10 minutes

Time: 5 minutes (to smoke oranges + burn rosemary)

A bold, smoky twist on a classic bourbon punch 🍊

This Charred Citrus Bourbon Punch is what you make when you want something a little fancy but still super chill. You take fresh orange juice, give it a smoky kick, mix it with smooth bourbon, tangy lemon juice, maple syrup, and just a hint of burnt rosemary. The result? It’s like campfire vibes in a glass—with citrusy brightness that makes it feel totally refreshing.

I made this on a cool fall night with friends and now it’s my go-to for any gathering where I want to impress without a lot of effort.

Why I Love This Recipe

This one checks every box:

🔥 It’s got that smoky, cozy warmth from charred citrus and rosemary.
🍋 Balanced with sweet maple syrup and tart lemon juice.
🥃 Bourbon brings that smooth, caramel note that just works.
🍊 It smells amazing while you make it—seriously, burning rosemary is magic.
🧊 Over ice, it’s crisp and bold all at once.

What You’ll Need

6 oz bourbon
4 oz fresh orange juice (charred or smoked)
2 oz fresh lemon juice
2 oz maple syrup
2–3 rosemary sprigs
Ice cubes
Optional: orange slices for garnish

a small glass jar filled with bourbon, a small glass jar of fresh orange juice with char marks, a small white plate with fresh lemon halves and one squeezed, a small white plate with thick maple syrup, a small white dish holding two charred rosemary sprigs, and a small white bowl of clear ice cubes

Pro Tips

✔️ Char your oranges in a cast iron pan or directly over flame for smoky depth.
✔️ Don’t overdo the rosemary—burn just until fragrant.
✔️ Shake with ice if you want it extra cold and slightly diluted.
✔️ Maple syrup mixes better than honey in cold liquids.
✔️ Use fresh lemon juice, not bottled.

Tools You’ll Need

Cast iron skillet or kitchen torch
Citrus juicer
Small saucepan or fire-safe tray for rosemary
Pitcher or cocktail shaker
Measuring cups
Spoon
Serving glasses

Substitutions & Variations

Bourbon: Rye works if you want more spice.
Maple syrup: Brown sugar syrup is a great backup.
Orange juice: Try blood orange for extra richness.
Lemon juice: Lime works for a sharper punch.

Make Ahead Tips

Char and juice the oranges in advance, then chill the juice. You can also pre-mix everything (except ice and rosemary garnish) and keep it in the fridge for a few hours.

Why This Recipe Works (Quick Science)

Charred citrus caramelizes natural sugars and adds smoky oils.
Bourbon’s vanilla + oak flavors blend with tart acids (lemon/orange).
Maple syrup provides depth without overpowering sweetness.
Burnt rosemary adds aroma through released essential oils.

Common Mistakes

❌ Not using fresh juice—bottled orange and lemon won’t give the same pop.
❌ Burning rosemary too much—it should be fragrant, not ashy.
❌ Forgetting to chill the juice—it waters down fast over warm ice.

What to Serve With

Smoked almonds or pecans
Sharp cheddar or gouda
Roasted sweet potatoes
Bacon-wrapped dates
Charcuterie boards with figs

FAQ

Can I make this without burning anything?
Yes, but the smoky layer will be missing—just use fresh juice and a rosemary sprig as garnish.

Is this really smoky?
It’s subtle. The burnt rosemary is more aroma than flavor.

Can I batch this?
Totally. Scale it up and serve from a pitcher over ice.

🍹 How to Make Charred Citrus Bourbon Punch

Step 1: Char the Orange Halves

Place halved oranges cut-side down in a dry skillet over medium heat. Cook for 2–3 minutes until caramelized and charred.

halved oranges with dark caramelized grill marks, sizzling in a dry cast iron skillet, with charred edges and juicy centers, on a modern stainless steel gas stove

Step 2: Juice the Oranges and Lemons

Juice the charred oranges and fresh lemons into a small bowl, making sure to strain out seeds and pulp.

squeezed orange halves and lemon halves, with fresh juice pooling in a white bowl, visible char marks on oranges, and one squeezed lemon half resting beside the bowl

Step 3: Burn the Rosemary Sprigs

Use a kitchen torch or place rosemary sprigs in a hot dry pan until lightly blackened and fragrant (about 15–20 seconds).

rosemary sprigs turning black at the tips with light smoke rising, resting in a hot dry skillet, showing crispy edges and green centers

Step 4: Combine All Liquids in Pitcher

In a pitcher, combine bourbon, smoked orange juice, lemon juice, and maple syrup. Stir well.

golden bourbon, charred orange juice, lemon juice, and thick maple syrup being stirred together with a spoon in a clear pitcher, ingredients forming golden ripples

Step 5: Pour Over Ice

Fill glasses with clear ice and pour the punch over, leaving space for garnish.

deep golden citrus bourbon punch being poured from a pitcher into glasses filled with clear ice cubes, liquid forming swirls around the ice

Step 6: Garnish and Serve

Top each glass with a sprig of burnt rosemary and serve immediately.

Leftovers & Storage

Store leftovers (without ice or rosemary) in the fridge for up to 2 days. Stir before serving again.

Macros (Per Serving – Approximate)

Calories: 185
Carbs: 14g
Sugar: 11g
Fat: 0g
Protein: 0g

Try It and Let Me Know!

Go make this smoky, citrusy punch and tag me if you do! I’d love to hear what you paired it with or how you adjusted it to your own taste. Leave a comment with questions or tips of your own 🥃✨