Every year a holiday cocktail springs fully formed from my mind. As I did last year, for 2010 I went with a punch that could be produced in bulk, 20 servings at a time, instead of 2 or 3. Originally I wanted to use passion fruit juice in this punch, but I couldn’t find any. Mango turned out to go very well with Bourbon — although if I was starting from scratch I might have gone with anejo rum instead as the base.
Here’s the stuff:
Swedish Hobo Punch
1 bottle Bourbon
32 oz. mango nectar (half a carton)
2 oz. lingonberry concentrate (substitute grenadine if you don’t have an Ikea nearby)
1 bottle sparkling wine (Prosecco works well)
Add first three ingredients, chilled, to a punch bowl and mix. Add a decorative ice block (I made a couple — one with embedded pineapple and one with Meyer lemon and lime slices) to the punch. Top with the sparkling wine and serve.
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The mango pulp doesn’t make it appealing, judging from the picture.
Gotta stir it before serving. FWIW we went through three bowls.
This post is a couple years old but I wanted to share my experience. I too had great difficulty sourcing passionfruit juice (for an authentic Hurricane) until I visited my local pan-Asian supermarket. There I found “Pohon Pinang” brand Marquisa syrup. You can also order it by mail if need be…just google “pohon pinang marquisa” for vendors.
Marquisa, btw, is another name for passionfruit.
Cheers!