The coziest fall pitcher drink, I’ll say.
Happy Friday, all! Autumn is the season of entertaining (if you’re not like me and actually have friends you can entertain) whether we’re thinking gameday viewing parties or holiday potlucks. If you’re in charge of drinks, consider this Caramel Apple Bourbon Punch. Consider it closely. Awkwardly closely.
This easy, gorgeous batch cocktail features lots of apple cider, bourbon, orange liqueur, and homemade caramel syrup that dissolves perfectly in the bevvy and adds a lovely, buttery undertone that smooths out the bourbon bite seamlessly. It’s sweet and drinkable and hard to pass up a second pour.
Of course, always sip responsibly, folks!
Apple Picking From Your Pantry
First, we’re gonna boil up a simple salted caramel syrup akin to one you’d find in a coffee shop, except much nicer because it’s homemade. Unlike regular caramel sauce, this is liquid-base and easily melds with the other components in the pitcher.
Measure sugar and water into a small saucepot. Stir constantly with a spoon until the liquid comes to a boil, then quit stirring and boil for 20-25 minutes. Start checking the syrup at 15 minutes. What we’re looking for is a reduction of volume by about half, and a rich amber color.
When it looks like you’re getting close to the aforementioned visuals, microwave more water in a heatproof glass until hot, but not boiling. I actually prefer to use my electric kettle and stop just before the water begins to agitate.
Now, pay attention, kids. VERY CAREFULLY AND SLOWLY pour the hot water into the syrup. It will bubble and lash out at you like a pissed off toddler. Stir the mixture for another couple minutes until the color deepens to a lovely caramel hue.
Pull the pan off the heat and stir in some vanilla and kosher salt.
After the caramel cools for 10 minutes or so, mix up your punch. Grab a nice pitcher and stir together apple cider, the caramel syrup, bourbon, orange liqueur (I use Cointreau), a couple sliced apples, cinnamon sticks, and star anise pods.
Cover and chill in the fridge for at least 2 hours. Or, if serving straightaway, add 6 cups of ice to cool it down.
Tip: I love using honeycrisp apples, but you can swap them out for your favorite variety. Gala and fuji are my next top choices!
Lay out a platter of apple slices and some cinnamon sticks next to your serving glasses for guests to garnish their individual drinks. Don’t sleep on those apples inside the pitcher, however – boozy fruit is always a delightful touch!
Leftovers? Punch will keep for up to a week in the fridge. I recommend removing the apple slices and cinnamon sticks and storing separately so to not infuse the punch too much.
Spirit-free alternative? If you’re serving to sober folks, swap out the bourbon for strong-brewed black tea (4 tea bags steeped in 2 cups of water for 5 minutes) and the orange liqueur for orange juice! You can also top each glass with ginger ale for a little fizzy finish. Keep in mind the taste will not be the same, but will still be delish.
Cheers to the weekend, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Rollin’ with the punches:
Sparkling Cranberry Cider Tequila Punch
caramel apple bourbon punch
Ingredients
- 6 cups apple cider
- 1 cup bourbon
- 1 cup caramel syrup (recipe below)
- 1/2 cup orange liqueur
- 2-3 honeycrisp apples, sliced, plus more for serving
- 2-3 cinnamon sticks, plus more for serving
- 2 star anise pods
caramel syrup
- 1 cup sugar
- 2 cups water, divided
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- In a small saucepot, combine the sugar with 1 cup of water. Stir often until the sugar dissolves and the mixture comes to a boil. Stop stirring and boil for 20-25 minutes until the liquid turns a rich amber color.
- Heat the remaining 1 cup of water in a microwave-safe bowl for 60-75 seconds until hot, but not boiling. VERY CAREFULLY pour the water into the pot (stand aside, it WILL splatter!), then stir until the syrup turns a caramel hue. This will only take 2-3 minutes to achieve.
- Move the pot off the heat and stir in the vanilla extract. Let cool 10 minutes or so on the counter.
- In a large pitcher, stir together the apple cider, all of the caramel syrup, the bourbon, orange liqueur, sliced apples, cinnamon sticks, and star anise pods. Cover and chill at least 2 hours. Or, if you must serve immediately, add 6 cups of ice to the pitcher and stir.
- Divide the punch into glasses and garnish with apples and cinnamon sticks.
