- 1/3 cup water
- 1/3 cup sugar
- 15 fresh mint sprigs, divided
- 4 cups strained fresh pink grapefruit juice
- 2 1/2 cups bourbon
- 12 dashes angostura bitters
- 1 cup club soda
- 1 ice block
- Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add 5 fresh mint sprigs. Remove from heat; cool syrup completely.
- Strain syrup into punch bowl. Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add ice to bowl.