Classic Fall Drinks
As the leaves and temperatures begin to fall, Summer drinks that are meant to quench your thirst and offer refreshment turn to drinks that you sip on to warm you up. As the Harvest season begins, and fall festivals pop up every weekend we have put together some drink recipes for you to enjoy at your next get together, autumn party, or just sitting around the fire. The first two recipes are for individual drinks, whereas the last recipe offers up 3 quarts of punch perfect for a party.
Kentucky Mulled Cider
- 1.25 oz Buffalo Trace Bourbon
- Hot apple cider
- Dash of allspice
- Tall cinnamon stick
- Lemon slice
Add bourbon to a mug. Fill mug with hot apple cider and dash of allspice. Garnish with tall cinnamon stick and lemon slice.
Caramel Apple Mule
- 1.5 oz Ketel One vodka
- .5 oz caramel syrup
- 1 oz apple cider
- 4 oz ginger beer
Shake all ingredients with ice. Strain into a wooden mug over ice, top with ginger beer. Garnish with apple fan.
Fish House Punch
(MAKES 3 QUARTS OR 12 COCKTAILS)
- 3 cups dark rum, preferably Jamaican (Meyers)
- 1 1⁄2 cups cognac
- 1 1⁄2 cups simple syrup
- 1 1⁄2 cups fresh lemon juice
- 3⁄4 cup peach schnapps
- 1 lemon, thinly sliced crosswise, to garnish
Combine rum, cognac, syrup, juice, schnapps, and 3 cups chilled water in a large punch bowl; place a large block of ice or ice ring mold in the punch to chill. Float lemon slices over top of punch and serve.
Freezing a Bundt pan or large bowl of water overnight is PUNCH's go-to shortcut for creating a block of ice. Punch is extremely versatile, so continue to add ice for desired dilution as well as additional garnish. If a hot punch is desired, skip the ice and add ingredients to a sauce pan to warm. Serve straight from the saucepan into tempered mugs.