Cider-bour­bon­honey Punch

Cooking Light - - What’s Fresh Now Thanksgiving, Simplified -

Ac­tive: 10 min. To­tal: 3 hr. 30 min.

Make this cock­tail the morn­ing of—or the night be­fore— the feast, then let guests la­dle out cups as they ar­rive. We like to keep the punch chilled us­ing an ice ring with lemon and ap­ple slices frozen in­side.

51/2 cups ap­ple cider 4 cin­na­mon sticks, plus more for gar­nish (op­tional3

1/2 tsp. ground nut­meg 2 large Hon­ey­crisp ap­ples, 1 cut into wedges and 1 thinly sliced, di­vided

3/4 cup wild­flower honey 31/8 cups (25 oz.3 bour­bon 1 cup fresh lemon juice (from about 6 lemons3 3 cups seltzer water

1. Place ap­ple cider, cin­na­mon sticks, nut­meg, and ap­ple wedges in a medium saucepan, and bring to a boil over medium-high. Re­move from heat, and let stand, un­cov­ered, 20 min­utes. Pour cider mix­ture into a large bowl, and whisk in honey un­til dis­solved. Cover and re­frig­er­ate at least 3 hours and up to overnight.

2. Strain cider mix­ture into a punch bowl; dis­card solids. Stir in bour­bon and lemon juice. To serve, stir in seltzer and ap­ple slices. Gar­nish with cin­na­mon sticks, if de­sired.

SERVES 20 (serv­ing size: 3/4 cup) Calo­ries 160; Fat 0g; Pro­tein 0g; Carb 21g; Fiber 0g; Sug­ars 11g (added sug­ars 10g); Sodium 1mg; Calc 0% DV; Potas­sium 0% DV

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