‘Gobble This’ Fall Punch

Menu PartBeverage

Beverage Director Patrick Williams
Punch Bowl Social

It goes without saying that punches are an essential part of the bar program at Punch Bowl Social, a 14-location gaming concept with a chef-driven food and drink menu. Williams is debuting a number of new seasonal punches in the weeks ahead, including several with holiday themes. This tea-based fall punch will make its appearance around Thanksgiving.


Cinnamon Honeycrisp apple syrup
1 lb. Honeycrisp apples, cubed
3 cinnamon sticks
1 qt. water

12 oz. (1½ cups) cinnamon Honeycrisp apple syrup
12 oz. (1½ cups) bourbon
8 oz. (1 cup) spiced tea
4 oz. (1/2 cup) fresh lemon juice
4 oz. (1/2 cup) cranberry shrub
Ice cubes
Lemon peels and rosemary sprigs, for garnish


1. Prepare syrup: In large saucepan, combine apples, cinnamon sticks and water; bring to a boil. Reduce heat and simmer at low boil for 30 minutes. Remove from heat and strain; cool. When cool, measure liquid and add an equal quantity of sugar; stir well to dissolve.
2. For punch: In punch bowl or large pitcher, combine 12 ounces syrup, bourbon, tea, lemon juice and shrub. Add about half as much ice as you need to fill. Stir the punch with a ladle for 1 minute to mix well.
3. Add ice to fill the bowl completely. Garnish with lemon peels and rosemary sprigs.

Photograph by Amber Boutwell, Punch Bowl Social

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