The Applebottom from The Drink

[Photograph: Alice Gao]

This punch from The Drink has the fresh sweetness of apple juice with the rich depth of the finest cider. And rum, of course, which doesn't hurt things at all.

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The Applebottom from The Drink

About This Recipe

Yield:Serves 10, plus extra allspice and honey syrup
Active time:10 minutes
Total time:10 minutes
Special equipment:Small saucepan; fine mesh strainer


  • For the allspice syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 1/2 teaspoons whole allspice berries or 1/2 teaspoon ground allspice
  • For the honey syrup:
  • 8 ounces warm water
  • 8 ounces honey
  • For the punch:
  • 10 ounces Appleton Estate Rum
  • 5 ounces fresh lemon juice
  • 5 ounces water
  • 2 1/2 ounces boiled cider
  • 2 1/2 ounces allspice simple syrup
  • 2 1/2 ounces honey syrup
  • 20 dashes Bar Keep Baked Apple bitters


  1. 1

    If using whole allspice, grind in a spice or coffee grinder until powdery (about 20 seconds). In a small saucepan, combine water and sugar over medium-high heat. Stir until sugar dissolves and bring to a boil. Add allspice, and remove from heat. Let stand for 45 minutes. Strain.

  2. 2

    Combine honey and warm water. Stir together thoroughly, or combine in a jar and shake until mixed.

  3. 3

    For the punch, rum, lemon juice, water, boiled cider, allspice simple syrup, honey syrup, and apple bitters in a punch bowl. Serve over ice.

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