Spiced Apple-Bourbon Punch
Makes 8 drinks
Ingredients
2 cups apple cider*
1 1/2 cups (12 ounces) bourbon
1/2 cup (4 ounces) apple brandy
3/4 cup fresh lemon juice (from 3 large lemons)
1/2 cup cinnamon simple syrup**
1/2 teaspoon Angostura bitters
Whole cloves, for garnish
Directions
Combine everything except the cloves in a large pitcher or jug. Give it a good stir to combine, then refrigerate for at least 1 hour.
When ready to serve, give it another good stir, then divide between 8 ice-filled rocks glasses and garnish with a couple of cloves, if you like. Enjoy!
Can also be enjoyed as a warm drink by simply heating gently on the stove or in a crockpot (don’t boil it!).
Recipe similar to one found at food and wine.com.
*There have been a couple of discussions on the forum as to the differences between cider, apple cider, and apple juice. For this recipe, you want the nonalcoholic pressings of raw apples (which may be called “apple juice” depending on where you live). If you’re in the US, make sure you use apple cider for this, not the stuff labeled “apple juice” from the supermarket fruit juice aisle…you may be disappointed in the final product.
**For cinnamon simple syrup, bring 1 cup of water, 1 cup of granulated sugar, and 2 cinnamon sticks to a boil. Stir to make sure the sugar is completely dissolved, then remove it from the heat and let the cinnamon sticks steep while it cools to room temperature. Remove the sticks, pour it off to a glass container, and keep it in the fridge for 3-4 weeks.
Makes 8 drinks
Ingredients
2 cups apple cider*
1 1/2 cups (12 ounces) bourbon
1/2 cup (4 ounces) apple brandy
3/4 cup fresh lemon juice (from 3 large lemons)
1/2 cup cinnamon simple syrup**
1/2 teaspoon Angostura bitters
Whole cloves, for garnish
Directions
Combine everything except the cloves in a large pitcher or jug. Give it a good stir to combine, then refrigerate for at least 1 hour.
When ready to serve, give it another good stir, then divide between 8 ice-filled rocks glasses and garnish with a couple of cloves, if you like. Enjoy!
Can also be enjoyed as a warm drink by simply heating gently on the stove or in a crockpot (don’t boil it!).
Recipe similar to one found at food and wine.com.
*There have been a couple of discussions on the forum as to the differences between cider, apple cider, and apple juice. For this recipe, you want the nonalcoholic pressings of raw apples (which may be called “apple juice” depending on where you live). If you’re in the US, make sure you use apple cider for this, not the stuff labeled “apple juice” from the supermarket fruit juice aisle…you may be disappointed in the final product.
**For cinnamon simple syrup, bring 1 cup of water, 1 cup of granulated sugar, and 2 cinnamon sticks to a boil. Stir to make sure the sugar is completely dissolved, then remove it from the heat and let the cinnamon sticks steep while it cools to room temperature. Remove the sticks, pour it off to a glass container, and keep it in the fridge for 3-4 weeks.
