In the nick of time — September being National Bourbon Heritage Month and all — I present to you my original cocktail, made last week for the Surra Harvest Festival. Because I made it two ways (and you can, too), I’m just calling it Apple Cider Harvest Punch. It packs one, too.
We’re so lucky to live near Apple Country. One of the best parts of the fall season is fresh Pennsylvania apples — and cider. Our friend, Mike Weiser, from Weiser Orchard Farm Markets, brought us a couple gallons of fresh apple cider, plus a ton of beautiful apples (I hid the honeycrisp for myself – ha!). This set the base for this cocktail.
Because it’s Bourbon Heritage Month, however, I also wanted to feature bourbon — but rum also would work well, as you’ll see. Finally, I also found this to be a great use for Berentzen apple liqueur (which I found also makes a nice addition to rye whiskey on the rocks).
- 1 gallon fresh apple cider
- 2/3 bottle of bourbon or rum
- 1/3 cup Berentzen apple liqueur
- 2 L club soda (optional)
- 1 apple, sliced
- 6-8 sprigs of thyme
Combine in large container. Add ice.
Our first batch featured a cheap bourbon – Evan Williams (originally purchased to make Bourbon Sea Salt Caramels, so I wasn’t splurging). Our second batch used craft Folly Cove rum from Ryan and Wood Distilleries in Gloucester, MA, a gift from my in-laws.