Bulleit Whiskey Sour

Old Fashioned Punch Recipe &
Dry Rub Wings

Old Fashioned Punch Recipe


  • 1 bottle (750ml) Bulleit Bourbon
  • 3 oz Water
  • 2 oz Chai Syrup* (Recipe)
  • 20 dashes Angostura Bitters


  • Luxardo or other premium cherries
  • Whole Nutmeg & Cinnamon Sticks


  • Pitcher, Punch Bowl or Preferred Vessel


  • Combine all ingredients in pitcher, punch bowl or preferred vessel.

FOR BUILD YOUR OWN STATION: Guests can add garnishes & kick up the bitter and sweet proportions to their liking. Recommended Ingredients: Large Ice Cubes, Oranges, Luxardo or Premium Cherries, Whole Nutmeg & Cinnamon Sticks, Angostura Bitters, Peychaud’s, Plain & Chai Simple Syrup.

Dry Rub Wings


  • 32 split chicken wings
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp oregano
  • 1 tsp cayenne pepper
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tbsp Caribbean adobo
  • 1 tsp ground thyme


  • Sprinkle chicken wings lightly with kosher salt and pepper. On a pan-sprayed sheet pan, roast wings in the oven at 400 degrees until they start to crisp on the edges and turn golden brown. Remove from oven and let chill to room temperature.
  • Mix the rest of your seasonings, and liberally coat each wing with your new spice rub. In a heavy-bottomed sauté pan, on high heat, put in enough vegetable oil to coat the pan. You don’t need too much- your chicken wings will begin to render fat as they cook.
  • Cook 8 wings at a time, choosing either flats or drums- they will cook at different speeds, so don’t mix. Don’t be afraid to let them char a bit in the pan- this is what you want! After 3-4 minutes, flip each wing over. (tip: rock your sauté pan front to back, carefully letting the oil swish and wash over the wings to “mock-baste” them. This helps set your seasoning and give you the crispiness you want out of a wing)
  • Remove wings from pan and dust with a bit more of your spice blend- serve!

Chai Syrup


  • 1 1/4 c. water
  • 1 c. sugar
  • 4 chai tea bags


  • Bring water to a boil; remove from heat and steep tea bags for 7-10 minutes; remove bags. Return to heat; add sugar once tea mixture returns to a boil and stir until all sugar is combined. Let cool before decanting.

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