Cherry juice, ginger and a touch of simple syrup turn a sour beer into crowd-worthy punch. Double or triple the recipe for a bigger group. For especially sweltering pre-games, freeze the cherry juice in ice cube trays to keep the punch cold without watering it down with ice.
- 1 750-mL bottle gueuze, lambic or other sour ale, chilled
- 11⁄2 cups chilled black cherry juice
- 2 tablespoons simple syrup
- 1 tablespoon ginger juice