Wenzhou Punch

• 8 ounces bourbon
• 4 ounces fresh satsuma or tangerine juice
• 2 ounces maple syrup
• 1 ounces allspice liqueur

1. Shake all ingredients, without ice, in a large container.
2. Pour into a punch bowl with ice.
3. For large batches, use the same ratios.

bourbon, tangerine juice, maple syrup, liqueur

Taken from cooking.nytimes.com/recipes/1013711 (may not work)