RECIPE

Lynchburg Lemonade

• Recipe by Matt Williamson

This version of the bourbon-spiked punch was created by Lucques bartender Matt Williamson. Shaking up the drink in jars makes it frothy, but you can also mix all the ingredients together in a large pitcher and add ice.

• Fast
• Make-Ahead

Ingredients

1. 1 cup sugar
2. 1 1/2 cups water
3. 2 1/2 cups fresh lemon juice
4. 2 cups Jack Daniel's (16 ounces)
5. 1/2 cup pineapple juice
6. 1/2 cup fresh orange juice
7. Ice
8. 2 lemons, cut into thick slices for garnish

Directions

1. In a medium saucepan, mix the sugar and water and boil over moderately high heat until the sugar dissolves, about 5 minutes. Let the syrup cool completely. 
2. In a very large jar with a tight-fitting lid, combine the syrup with the lemon juice, Jack Daniels and pineapple and orange juices. Shake vigorously. Add ice and shake again. 
3. Fill tall glasses with ice. Strain the lemonade into the glasses, garnish with the lemon slices and serve.

Make Ahead

The ingredients can be mixed together and refrigerated overnight.

Notes

Cooking Club Tip: This recipe is an elegant riff of the classic drink, which is made with 1 part Jack Daniels, 1 part Triple Sec, 1 part sweet and sour mix, and 4 parts Sprite. To make sweet and sour mix, combine one part heavy sugar syrup (3 parts sugar to 2 parts water) with one part lemon juice.