Apple Cider And Bourbon Punch Recipes

BOURBON AND APPLE CIDER COCKTAIL

Steps:

• Combine the cider, bourbon, and maple syrup in a cocktail shaker filled with ice and shake until very cold (if serving a crowd, combine these two ingredients in a pitcher and refrigerate for at least an hour.
• Strain mixture into an ice filled glass and top with the chilled ginger beer. Stir gently.
• Garnish with an apple wedge and serve.

APPLE CIDER AND BOURBON PUNCH

Steps:

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

EASY BOURBON APPLE CIDER COCKTAIL

Steps:

• Fill a cocktail shaker with ice. Add cider, bourbon and lemon juice. Shake for 30 seconds and strain into ice-filled rocks glass.
• Top off with ginger ale or ginger beer.
• Garnish with apple slice, cinnamon stick and thyme sprig.

APPLE SANGRIA

Steps:

• In a large bowl or pitcher, combine lemon and apple. The pour the juices over the top of the fruit. Stir to mix.
• Pour the ginger ale over the top of the juices.
• To spike add the alcohol in the pitcher or glass by glass.

THE BEST APPLE CIDER BOURBON COCKTAIL

Steps:

• Combine the apple cider, bourbon, and lemon juice with ice in a cocktail shaker.
• Shake, then pour into a glass filled with ice.
• Pour the ginger beer into the glass.
• Add a dash (or two) of angostura bitters.
• Garnish with apple slices and cinnamon sticks (optional).
• Enjoy!

PUMPKIN KEG BOURBON-APPLE PUNCH

Steps:

• For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).
• For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight.
• Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

BOURBON PUNCH

Steps:

• Combine one 24-ounce bottle nonalcoholic sparkling apple cider with two 12-ounce bottles hard pear cider in a pitcher. Stir in 1 cup bourbon and add ice. Pour into 8 glasses and garnish with sliced pears.