I can’t find much of an origin on this one, but it seems most popular in the American south. If you read my main punch description, I describe how punch style cocktails have, for the most part, never worked in commercial settings. Most of these are only made in folks’ homes, so there are many variations and little written history. If you wanted to learn all the variations and try and get to a root, you would need to pop into southern folks’ homes, make it with them and chat them up. The oldest reference to tea and bourbon punch is hot and seems like a hot toddy. This is something I will do more research on in the future; this is a combination of all the best parts of all the different recipes I could find.
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