Whether you’re watching football, baseball or basketball, a good punch pairs nicely with friends and sports. If that punch is spiked with bourbon and apple brandy, even better.
The Super Sunday Punch comes from Chicago bartender Mike Ryan, who calls upon two classic American spirits to lead the way: Laird’s apple brandy from New Jersey and 100-proof bottled-in-bond bourbon. Simply choose your favorite bottle for the latter.
Those strong, flavorful spirits get a helping hand from cloves, allspice and cinnamon sticks, giving this punch a seasonal bent for the busy roster of fall sports. From there, Ryan enlists ruby red grapefruit juice, honey and sweet tea, which combine to lengthen and sweeten the drink while also providing a welcome dose of citrus.
One great reason to make punch is that you can assemble it ahead of time and break it out right before your party, leaving you free to occupy yourself with other activities before your guests arrive. In that case, simply refrigerate the punch and add the ice just before serving. Apple slices are used to garnish the punch bowl and may also be applied to individual glasses for a decorative touch (and tasty snack).
With a large batch of punch on hand, you can quickly serve your guests or let them serve themselves. That way, you don’t have to play bartender all night, and instead you’re free to enjoy the game.
- 25 whole cloves
- 6 cinnamon sticks
- 1 teaspoon whole allspice
- 1 750 mL bottle 100-proof bourbon
- 1 750 mL bottle Laird’s apple brandy
- 25 ounces ruby red grapefruit juice, freshly squeezed
- 25 ounces honey
- 10 ounces sweet tea
- Garnish: apple, cored and sliced
Wrap the cinnamon sticks, cloves and allspice in cheesecloth, tie into a bundle and place in a punch bowl.
Add the remaining ingredients and stir thoroughly.
Fill with large ice cubes, stir and garnish with apple slices.