When the weather cools off, I find myself craving drinks with bold fall flavors. Apple cider bourbon punch is one of those cocktails that’s ridiculously tasty, simple to whip up, and works for just about any occasion—whether it’s a party or just a quiet night in. The combo of sweet cider and smooth bourbon? Hard to beat.
It always surprises me how a handful of easy ingredients can turn into something special. The best part is, this recipe comes together fast, so I’m not stuck in the kitchen all evening.
If you want a new drink to share with friends, or just need a little treat for yourself, this apple cider bourbon punch is definitely worth a try.
Apple Cider Bourbon Punch Cocktail Recipe
This cocktail blends bourbon with apple cider, ginger beer, and a few spices for a genuinely flavorful fall drink. With basic ingredients and minimal equipment, I can make a big batch for a crowd, or just pour myself a glass on a random Tuesday.
Equipment
- Cocktail shaker: Makes sure the bourbon, cider, and juice get mixed up nicely
- Large pitcher or punch bowl: Super useful for party-sized batches
- Tall glasses: Perfect for serving
- Stirring spoon: For mixing in the pitcher
- Measuring jigger or cup: So I don’t lose track of amounts
- Knife and cutting board: For slicing apples and oranges
- Fine mesh strainer (optional): If I want a totally clear punch
- Ice bucket or tray: Keeps everything chilled
- Tongs: Handy for adding garnishes like apple slices, cranberries, or cinnamon sticks
Ingredients
- 2 cups bourbon
- 4 cups apple cider (chilled)
- 1 cup ginger beer or ginger ale
- 1/2 cup fresh lemon juice
- 1/4 cup simple syrup or maple syrup (add more to taste)
- 1/2 cup orange juice
- 1/4 cup Cointreau or other orange liqueur (optional)
- Apple slices and orange slices, for garnish
- Fresh cranberries, cinnamon sticks, star anise, and fresh thyme, for garnish
- Ice cubes, for serving
- Champagne or sparkling wine (optional, for topping)
Instructions
- Pour bourbon, apple cider, lemon juice, orange juice, simple syrup, and Cointreau into a shaker or big pitcher.
- Add ice and shake (or just stir really well if you’re using a pitcher) until it’s nice and cold.
- Strain into a punch bowl or pitcher filled with fresh ice.
- Pour in the ginger beer and sparkling wine (if you’re going that route). Stir gently—no one wants flat bubbles.
- Add your favorite garnishes: apple slices, orange slices, cinnamon sticks, star anise, cranberries, thyme—whatever feels festive.
- To serve, fill glasses with ice, pour in the punch, and top with extra fruit or a cinnamon stick if you’re feeling fancy.
Notes
Fresh pressed apple cider makes the punch taste extra apple-y, and I love that.
If I want it sweeter, I go for more simple syrup or a little maple syrup. If I’m in the mood for something less sweet, I cut back or skip the ginger beer.
Garnishes like cinnamon sticks, star anise, and cranberries add a lovely aroma.
Sometimes I swap ginger beer for ginger ale when I want it a bit milder.
For holiday parties, I’ll top each glass with a splash of champagne or sparkling wine for some fizz.
Chilling all the liquids ahead of time helps the punch stay cold without watering it down.
It’s easy to make this ahead—just add the bubbles and garnishes right before serving.
One batch serves about 8, but it’s easy enough to double if you’re expecting a crowd.
Equipment
- Measuring jigger or shot glass
- Small spoon
- Small bowl (for infusing vodka)
- Plate (for rimming with sprinkles)
Ingredients
- 2 oz candy corn-infused vodka or whipped cream-flavored vodka
- 2 oz pineapple juice
- 1 oz orange juice
- ½ oz candy corn syrup optional, for added sweetness
- ½ oz heavy cream
- ½ oz sour mix
- Splash of grenadine
- Whipped cream for topping
- Sprinkles or extra candy corn for garnish
- Ice cubes
- Optional: ¼ oz pumpkin pie spice liqueur
- Optional: Orange slice for garnish
Instructions
- Add ice cubes to your cocktail shaker.
- Pour in candy corn vodka, pineapple juice, orange juice, candy corn syrup (if using), sour mix, and optional pumpkin pie spice liqueur.
- Shake well until chilled, about 15 seconds.
- Strain into a chilled martini glass.
- Slowly add a splash of grenadine so it sinks to the bottom.
- Gently pour heavy cream on top for a layered look.
- Top with whipped cream.
- Garnish with sprinkles, candy corn, or an orange slice.
- Serve immediately and enjoy!
Tasting Notes
When I take a sip of this punch, I get a smooth and crisp flavor right away. The apple cider is sweet and fresh, and the bourbon adds a gentle warmth that’s not too strong.
There’s a nice hint of spice—cinnamon, maybe a little clove—just enough to remind me of fall. It’s cozy, but not heavy.
Honestly, I love how this drink looks in the glass. A thin apple slice or cinnamon stick on top just makes it feel special. Plus, the garnish adds a little aroma that makes the first sip even better.
Here’s what stands out to me:
- Apple cider: Sweet, tart, and super fresh
- Bourbon: Warm, a touch smoky, really smooth
- Spices: Cinnamon and clove, gentle but noticeable
- Garnish: Smells great and just looks pretty
The punch isn’t too strong or too sweet. It’s easy to drink and feels balanced—kind of like apple pie in a glass, but with a grown-up twist. Perfect for chilly days, honestly.
Substitute
Sometimes I end up needing to swap out ingredients when I’m making Apple Cider Bourbon Punch. It happens more often than I’d like to admit, honestly.
Here’s what usually works for me:
Equipment:
Ingredients:
- Bourbon: If I’m out, I’ll grab rye whiskey or even dark rum. Sometimes you just have to use what’s in the cabinet.
- Apple cider: No cider? Pear juice or white grape juice steps in pretty nicely.
- Lemon juice: Lime juice works too, and honestly, sometimes I like the extra zing.
- Ginger beer: If I’m out, club soda or lemon-lime soda brings the bubbles.
- Apple slices: When apples are gone, pear slices are a solid backup for garnish.
Instructions:
- I just mix the substitutes in the same amount as the originals.
- Then I taste as I go, because hey, you never know what’ll hit just right.
If it’s not sweet enough, I’ll add a splash of simple syrup or a bit of honey.
Honestly, trying out different swaps keeps things interesting. I kind of enjoy figuring out what works with whatever I’ve got lying around.
