I would never have voluntarily picked this combo even though I love our grapefruit and habanero tequila cocktail. But we were going to a Christmas party and I didn't have time to go to the store and we happened to have all these things on hand, almost. The gingerbread extravaganza had left me out of white sugar so I used brown instead and (even though I have nothing to compare it to) I think it was the right choice. Brown sugar and bourbon are a natural fit.
Bourbon Punch with Grapefruit and Mint (serves 8 - 10, recipe from here)
1/3 cup water
1/3 cup brown sugar
15 fresh mint sprigs, half set aside
4 cups pink grapefruit juice, ideally unsweetened
2 1/2 cups bourbon (I used Bulleit)
12 dashes angostura bitters
1 cup club soda
:: Make your simple syrup: bring the sugar and water to a boil in a small saucepan, stirring frequently. Remove from heat and add half the mint. Swirl to wilt the mint. Set aside and allow to cool. Strain before adding to punch.
:: Combine grapefruit juice, bourbon and bitters in a large bowl. Add the strained simple syrup. Mix in the soda and the remaining mint sprigs. Serve cold or over ice.
Because we weren't using a punch bowl I just put the fresh mint sprigs directly in the bottles, poured the punch over them and then topped them off with the sparkling water.
We use these swing top bottles all the time for transporting cocktails and even for serving them at home. So much easier to travel with than a punch bowl and they fit in the fridge nicely if you need to make your punch ahead of time. Also good for storing leftovers, although that almost never happens.