The Lush Chef

'Tis the season for endless holiday parties and if you happen to be hosting one, stand out with a punch. Yes, it's great to have a plethora of wine and beer, but if someone wants hard liquor at your party, then you really don't want to be juggling host/hostess duties with making individual cocktails.  And when the punch runs out, the punch runs out.  It'll save you from having to raid your liquor cabinet or home bar.  This year for Thanksgiving, I made a Pear and Bourbon Punch from a 2010 Tasting Table Thanksgiving menu that was refreshing and perfect for the holidays. The Etienne Dupont Cidre Triple that I picked up at Whole Foods even had a tag saying it was best served with turkey (fate!).  I anticipated some heavy drinking at this outdoors Venice dinner party so I doubled the recipe, but I've posted just one batch below.  Because I like my punch to er...have a punch, I added in more bourbon (their recipe uses just 2/3 cup).  Needless to say, this drink goes down easy, and it's sure to stand out amongst all those holiday soirees.

Pear & Bourbon Punch - serves 8
Ingredients

• 4 cups cold pear juice
• 1/4 cup fresh lemon juice
• 1 cup bourbon (I used Bulleit)
• 2 Tbs honey
• One 750 ml bottle of chilled, dry French-style sparkling hard cider (I used Etienne Dupont Cidre Triple)

- In a large pitcher or punch bowl, add the pear juice, lemon juice, bourbon and honey and stir until the honey is completely dissolved.
- Add the sparkling hard cider and stir.  Serve immediately!