Make this cocktail the morning of—or the night before—the Thanksgiving feast, then let guests ladle out cups as they arrive. We like to keep the punch chilled using an ice ring with lemon and apple slices frozen inside.
5 1/2 cups apple cider
4 cinnamon sticks, plus more for garnish (optional)
1/2 teaspoon ground nutmeg
2 large Honeycrisp apples, 1 cut into wedges and 1 thinly sliced, divided
3/4 cup wildflower honey
3 1/8 cups (25 oz.) bourbon
1 cup fresh lemon juice (from about 6 lemons)
3 cups seltzer water
Added sugars 10g
Calcium 0% DV
Potassium 0% DV
How to Make It
Place apple cider, cinnamon sticks, nutmeg, and apple wedges in a medium sauce-pan, and bring to a boil over medium-high. Remove from heat, and let stand, uncovered, 20 minutes. Pour cider mixture into a large bowl, and whisk in honey until dissolved. Cover and refrigerate at least 3 hours and up to overnight.
Strain cider mixture into a punch bowl; discard solids. Stir in bourbon and lemon juice. To serve, stir in seltzer and apple slices. Garnish with cinnamon sticks, if desired.
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