Bourbon Apple Punch Recipe

Combine liquids

In a large punch bowl or heatproof pot, pour 6 cups fresh apple cider, 2 cups rye, 1 cup fresh orange juice and 1/4 cup fresh lemon juice. Stir to combine.

Add sweetener

Add 1/2 cup simple syrup to the bowl and stir until evenly incorporated. Taste and adjust sweetness—add up to another 2 tablespoons if you prefer a sweeter punch.

Warm and steep (optional)

If you want a gently warmed punch (serves hot or room temp), transfer the mixture to a saucepan and warm over low heat until just steaming (do not boil). Add 4 whole cinnamon sticks and 6 whole cloves, then remove from heat and let steep, covered, for 15 minutes. Strain out the whole spices before serving. For a cold punch, place cinnamon sticks and cloves directly into the punch bowl and let infuse in the refrigerator for at least 1 hour.

Add ground cinnamon

Stir in 1/2 teaspoon ground cinnamon to deepen the cinnamon flavor and help it carry through the cold punch. Whisk briefly to avoid clumping.

Add 1 cup thin apple slices and 6 orange wheels into the punch bowl. If serving cold and you want a lighter, fizzed punch, add 2 cups chilled club soda just before serving and gently stir. Fill glasses with ice (about 1 cup per 2 servings) and ladle punch over ice.

Garnish each glass with a cinnamon stick and an apple slice or orange wheel. For best presentation, float a couple of thin apple slices on top of the punch bowl as well.

Storage: Leftover punch (without ice or club soda) will keep refrigerated for up to 48 hours. If spices have been steeped, remove whole spices after 24 hours to avoid over-extraction and bitterness.