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Thanksgiving Rye Punch

A thanksgiving inspired punch that the whole family can enjoy, mixing rye, honey, apple and cinnamon!

- Difficulty: Intermediate

Servings 1 cocktail
Author Monica C

Ingredients

  • 1 tsp Honey
  • 1 tsp Boiled Water
  • 2 dashes Bittered Sling's Kensington Market Bitters
  • 1.5 oz Rye Lot 40 used here
  • 1/4 oz Sweet Vermouth Dolins used here
  • 1 oz Apple Cider
  • 1/4 oz Freshly squeezed Orange Juice
  • 1/2 oz St Ambroise's Apricot Wheat Ale
  • 2 Apple Slices
  • 1 Cinnamon Stick

Instructions

  1. Grab a pitcher, and add your honey and boiled water. Give this a stir until honey dissolves before filling your pitcher 1/3 way with ice.

  2. Add the rest of the ingredients, EXCEPT APRICOT WHEAT ALE, and give this a stir for about 20 seconds.

  3. Strain into your punch bowl, and add a couple large chunks of ice to keep it chilled.

  4. When serving guests, have it served in a rocks glass with 1 large cube and a thinly sliced apple. Top it off with a splash (1/2 oz) of the Apricot Wheat Ale.

Recipe Notes

A few notes about this recipe:

  • If you don't have Bittered Sling's Bitter, don't fret, Angostura Bitters would be perfectly acceptable as well!
  • The Apple Cider I picked up was from Pine Farms Orchard in King city, which is GREAT. Again, if you don't have access, I really like PC's Apple Cider as well. Just make sure to get a good quality item that isn't overly sweet (no sugar added). 
  • St Ambroise Apricot Wheat Ale - This is one of those ingredients you shouldn't switch. These Apricot Wheat Ale is outstanding, and I've even seen it in the loblaws beer section, so IT IS AVAILABLE, just take a look!
  • DO NOT MULTIPLY CINNAMON STICK - For a batch of 6, I would throw in max 2, because while it sits, it will infuse the cocktail but you don't want to go overboard. I wouldn't have more than 4 for any sized batch.