Maple Bourbon Cider Punch Cocktail Recipe

My Maple Bourbon Cider Punch Cocktail recipe is a perfect mix of sweet apple cider, rich maple syrup, and smooth bourbon, creating a drink that’s both cozy and refreshing. Every time I whip up this cocktail for friends or family, it somehow ends up stealing the spotlight. It’s such an easy way to sneak a little autumn flavor into your glass, even if it’s the middle of July.

I really appreciate that the steps are simple and you don’t need any fancy gear to pull it off at home. If you’re itching to try something new, this Maple Bourbon Cider Punch is loaded with warm notes and the kind of ingredients you can actually find at the grocery store.

Maple Bourbon Cider Punch Cocktail Recipe

This punch brings together crisp apple cider, a gentle warmth from bourbon, and that mellow sweetness only maple syrup can provide. It’s a go-to for gatherings or just a chilly night in, and it comes together without much fuss.

Equipment

• Cocktail shaker
• Mixing pitcher or large bowl
• Jigger or measuring cup
• Citrus juicer
• Fine mesh strainer
• Bar spoon
• Serving glasses or punch cups
• Ice bucket and scoop
• Knife and cutting board
• Peeler (for garnishes)

A shaker is great for blending everything, especially when the syrup likes to sink. If I’m making a bigger batch, a solid pitcher makes life easier.

I keep a fine mesh strainer nearby in case the lemon juice is a bit pulpy or has seeds. Fresh ice on hand keeps every glass crisp. Any long spoon will do for stirring, but a bar spoon feels a little more official. When I’m hosting, I just set it all out on a tray so I’m not scrambling later.

Ingredients

• 2 cups of apple cider
• 1 cup of bourbon
• 1/4 cup of pure maple syrup
• 1/4 cup of fresh lemon juice
• 1/2 cup of chilled club soda (optional, for topping)
• Ice cubes
• Lemon slices (garnish)
• Apple slices (garnish)
• Cinnamon sticks (garnish, optional)

The real maple syrup makes a huge difference—don’t skimp on that. I usually reach for a bourbon that’s smooth and won’t bulldoze over the cider.

Fresh-squeezed lemon juice perks everything up. Sometimes I add the club soda for a little fizz, but honestly, it’s just as good without. Sliced apples and lemons bobbing on top look inviting, and cinnamon sticks? Well, they make it smell like fall.

Instructions

• Fill the shaker halfway with ice cubes.
• Pour in the apple cider, bourbon, maple syrup, and lemon juice.
• Secure the lid and shake well for about 20 seconds.
• Strain over fresh ice into a pitcher or directly into serving glasses.
• If you want some fizz, top with chilled club soda.
• Garnish each glass with apple slices, lemon slices, and cinnamon sticks.
• Give it a gentle stir before serving to blend in the garnish flavors.

I always sneak a taste before pouring for everyone else—sometimes it needs a splash more syrup or a squeeze of lemon. If I’m making a big batch, I’ll mix everything but the club soda in advance and stash it in the fridge, then add the bubbles right before serving.

Notes

Bourbon can really change the vibe here, so it’s worth experimenting to find one you like. Some folks want it sweeter and go heavier on the maple syrup, but I prefer to let the cider shine.

Chilling all the ingredients ahead of time means the punch stays cold without getting watered down. Fresh apple cider is best when you can get it.

If I’m making this for kids or anyone skipping alcohol, I just leave out the bourbon and add extra cider—maybe a splash of orange juice for fun. It still tastes great, and everyone can get in on the fall feeling.

Tasting Notes

When I take my first sip, the maple syrup’s sweetness jumps right out. It’s mellow—definitely not that harsh, cloying kind of sweet.

The cider brings in a crisp apple flavor. It tastes fresh, honestly, and goes down pretty easy.

There’s a gentle warmth from the bourbon. I catch a bit of smokiness hanging out under the apple and maple, and that warmth lingers for a moment before slipping away.

What I taste the most:

• Maple: smooth and sweet
• Apple cider: fruity with a tart kick
• Bourbon: oaky and mellow

If I toss in a cinnamon stick or a pinch of nutmeg, there’s this subtle spice that shows up. It’s not in your face, just a little extra depth.

The drink’s smooth, not harsh at all. Personally, I think it’s best cold over ice—keeps things light and refreshing.