Apple Cider and Bourbon Punch

By Rosie Schaap

Apple Cider and Bourbon Punch
Jospeph De Leo for The New York Times. Food Stylist: Monica Pierini.
Total Time
15 minutes, plus chilling
Rating
4(1,052)
Comments
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Apples and oranges! They’re often presented as exemplars of opposition, as though they have nothing in common. But both fruits make appearances on many Thanksgiving tables, with orange in some cranberry sauces and cornbread stuffings with apple, and they mingle beautifully in a mellow punch that gets its verve from bourbon and its depth from a brown sugar and cinnamon simple syrup. For extra apple flavor, try swapping an apple spirit, such as Applejack or Calvados, in for the bourbon. The leftover simple syrup is great in cocktails -- a festive Old Fashioned, for example -- and also on oatmeal and rice pudding.

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Ingredients

Yield: 14 6-ounce servings

    For the Syrup

    • 1cup dark brown sugar
    • 2cinnamon sticks, slightly bruised

    For the Punch

    • ½cup brown sugar and cinnamon syrup
    • 3cups bourbon
    • 4cups cold-pressed apple cider (nonalcoholic)
    • ½cup fresh lemon juice
    • ½cup orange juice (fresh is best)
    • 4cups ice
    • 2cups club soda, or to taste
    • 1orange, cut into wheels, for garnish (optional)
    • Nutmeg, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

232 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 0 grams protein; 17 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil. Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes. Remove pan from heat and let syrup cool; discard cinnamon sticks. (Leftover syrup may be kept refrigerated for a week.)

  2. Step 2

    Combine syrup, bourbon, apple cider, lemon juice and orange juice in a pitcher. Refrigerate for at least an hour.

  3. Step 3

    Strain chilled punch into a punch bowl. Add 4 cups of ice and club soda. Garnish with orange wheels. Generously grate nutmeg on top. Serve over ice.

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Ratings

4 out of 5
1,052 user ratings
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Comments

alaskancook

I added star anise, whole cloves, and strips of fresh orange peel to the syrup (and then glazed an apple spice cake with the leftover syrup- so good!). Made this twice and the 2nd time reduced the bourbon from 3 cups to 2; guests liked the weaker version better :)

A.

I made this for ten people and reduced the bourbon to 2 cups as suggested in other comments. Some of us thought it was too sweet. I recommend you add the syrup a bit at a time and taste it as you go.

Ann

I substituted ginger ale for the club soda and cinnamon syrup. Worked well!

dcohenla

Everyone loved this. I served with extra bubbly water on the side.

Amanda

Loved this for Friendsgiving! We swapped out the ice for a pretty ice mold. One cup of the syrup was donated to a bag of cranberries for literally the easiest cranberry sauce in history: simmer the cranberries in the syrup until they burst.

Mike in Maine

Made a double batch-- with no bourbon. That way everyone could have it-- including the bourbonistas. Everyone loved it! Kids, non-drinkers, and imbibers!

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