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.
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
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.
Combine honey and warm water. Stir together thoroughly, or combine in a jar and shake until mixed.
For the punch, rum, lemon juice, water, boiled cider, allspice simple syrup, honey syrup, and apple bitters in a punch bowl. Serve over ice.