New York Sour Punch

Instructions

For the Red Wine Ice: Combine red wine and water in a 9” cake pan or something similarly sized. Add lemon slices and freeze until solid, at least 4 hours, preferably overnight. For the Cocktail and Serving: Combine honey, sugar and 1 cup water in a small pot. Bring to a simmer and remove from heat. Stir to dissolve the sugar and cool completely. Combine Maker's Mark 46®, lemon juice and honey syrup in a large bowl, pot or punch vessel. When you’re ready to serve, add red wine ice float and top with seltzer. Serve ladled over a cup of ice, garnished with more lemon slices, adding more seltzer if you like. DO AHEAD: The red wine ice can be made several weeks in advance, kept frozen. The cocktail sans ice ring and seltzer can be made 2 days ahead, kept refrigerated. The honey syrup can be made several weeks in advance, kept refrigerated.

• dry red wine Notes: 1 cup, nothing too precious or pricey
• water Notes: 2 cups
• 1⁄2 lemon Notes: thinly sliced
• 1⁄2 cup honey
• 1⁄2 cup sugar
• Maker's Mark 46® Notes: 5 cups
• 1⁄2 cups fresh lemon juice Notes: 2
• 12 ounce cans seltzer Notes: 4, plus more if you like
• Lemon slices and ice Notes: for serving