Apple ginger punch is a delicious concoction of apple cider, ginger beer, pomegranate juice, bourbon, and sparkling wine.
Punch doesn’t have the same meaning as it once did when I was a kid. Punch used to mean super sweet juice that made made my tongue red. Now when I hear punch, I’m hoping the word bourbon (or tiki) proceeds it.
With Halloween over and done with, the holiday season is upon us! In a matter of weeks we’ll be eating turkey, stuffing, and all the wonderful pies and desserts associated with end of the year.
Before we eat, a drink is in order. Let’s cheers with a cup or two of this apple ginger punch!
Apple Ginger Punch
There are no rules when it comes to punch. You can mix up whatever you’d like. Use the season as inspiration, use your favorite fruits and scents, or mix up whatever you have in kitchen.
Just be sure to incorporate three key ingredients: booze, a little something sweet, and a touch of tart.
This apple ginger punch is exactly what I want to be sipping on come Thanksgiving day.
While it’s a bit boozy due to mixture of sparkling wine, bourbon, ginger liquer, and orange liquer, it is well balanced by the fresh apple cider, pomegranate juice, and lemon juice.
Before serving, I like to add a couple cinnamon sticks in the punch bowl to make it a bit more festive. It also helps to add a nice aroma without overpowering the flavors of the punch.
Apple Ginger Bourbon Punch
Yield: about 7 cups, serves 8-10 people
- 8 oz (1 cup) whiskey or bourbon of choice
- 2 oz Grand Marnier (orange-flavored liqueur)
- 2 oz Domaine de Canton (ginger liqueur)
- 4 oz (1/2 cup) pomegranate juice
- 16 oz (2 cups) apple cider*
- 2 Tablespoons + 2 teaspoon fresh lemon juice
- 8 oz (1 cup) ginger beer, (non-alcoholic), chilled
- 16 oz (2 cups) dry sparkling wine, (like champagne), chilled
- 4 cinnamon sticks
- 1 medium orange, sliced
- 1 lemon, sliced
- pomegranate seeds
In a large bowl or pitcher, combine bourbon, orange liqueur, ginger liqueur, pomegranate juice, apple cider, and lemon juice. Keep chilled until ready to serve.
Pour contents in a large serving bowl with a giant ice mold. Before serving, add ginger beer and dry sparkling wine. Garnish punch bowl with cinnamon sticks, orange slices, lemon slices, and pomegranate seeds. Enjoy immediately!
Read this post to learn the difference between apple cider and apple juice.
All images and text ©The Little Epicurean
Food blogs from all over are coming together to share one or more recipes to bring to the party. It’s similar to a potluck dinner party, only virtual.
We’re hoping these dishes will help inspire your own Thanksgiving meal. Check out the links below or follow along on social media using the hashtag #blogsgivingdinner.
Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites