Bourbon Apple Cider Thanksgiving Punch
Ingredients
For the Maple Simple Syrup:
- 2 cups (454ml) water
- 1 cup (340ml) maple syrup
- 1/2 cup (106g) light brown sugar
- 6 green cardamom pods
- 4 cinnamon sticks
- 2 star anise pods
- 1 and 1/2 teaspoons whole cloves
- 2 3-inch pieces fresh ginger peeled and sliced into 1/4-inch pieces
- 3 sprigs fresh thyme
- 2 teaspoons vanilla extract
For the Thanksgiving Punch:
- 3 cups (681ml) apple cider non-alcoholic
- 2 cups (454ml) bourbon
- 3/4 cup (171ml) freshly squeezed lemon juice
- 1/2 cup (113ml) freshly squeezed orange juice
- 1 cup (227ml) ginger beer non-alcoholic
- 3 large honeycrisp apples sliced
Instructions
For the Maple Simple Syrup:
- Combine the water, maple syrup, brown sugar, spices, ginger, and thyme in a medium-saucepan and bring to a boil over high heat.
- Cook, stirring occasionally, until the maple syrup and brown sugar has completely dissolved, about 3 to 5 minutes. Reduce heat to low and continue cooking for another 10 minutes.
- Remove from the heat and stir in the vanilla. Set aside and cool for 30 minutes, then strain the simple syrup through a fine-mesh strainer and into a heatproof bowl.
- Discard spices. Use ALL of the simple syrup in the punch recipe below.
For the Thanksgiving Punch:
- In a large pitcher or punch bowl, combine all of the simple syrup with the apple cider, bourbon, lemon juice, and orange juice. Gently stir to combine.
- Cover and refrigerate for at least 1 hour - or up to 4 hours. Right before serving, pour the ginger beer into the pitcher and add the apple slices, gently stir to combine.
- Pour into glasses filled with ice and serve at once! Garnish ideas: apple slices, fresh thyme sprigs, star anise, cinnamon sticks.
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