Whiskey-Apple Cider Punch Recipe


We created this refreshing punch with tailgating in mind, but it would be a hit at fall gathering. Made with frozen cranberries, sparkling apple cider, honey, brown sugar, fresh lemon juice, and bourbon, it's deliciously sweet and tangy. Frozen cranberries are best for this recipe; be sure to let them thaw before you add them to the food processor.

Active Time:
10 mins
Total Time:
1 hrs 10 mins
10 serves
Whiskey-Apple Cider Punch
Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox


  • 1 cup frozen cranberries, thawed (about 4 oz.)

  • 1/4 cup packed light brown sugar

  • 1/2 cup water, divided

  • 3 cups (24 oz.) bourbon

  • 1 1/2 cups fresh lemon juice (from 14 lemons)

  • 3/4 cup honey

  • 1 (24.5-oz.) bottle sparkling apple cider, chilled

  • 1 Granny Smith apple, thinly sliced, optional


  1. Combine thawed frozen cranberries, light brown sugar, and 1/4 cup water in a food processor; process until cranberries are roughly chopped and sugar has almost dissolved, about 30 seconds. Transfer to a large bowl. Add bourbon, fresh lemon juice, honey, and remaining 1⁄4 cup of water; stir until well combined and sugar is dissolved. Pour mixture through a fine wire-mesh strainer into a 3- to 4-quart pitcher, discarding solids.

  2. Chill at least 1 hour or up to 8 hours. Just before serving, gently stir in sparkling apple cider. Pour into glasses, and, if desired, garnish with Granny Smith apple slices.

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