This cinnamon spice-infused punch from New York bartender Katie Stipe marries the nuttiness of amontillado sherry with Lairds Bonded Applejack and Spanish cider to create a her own boozy riff on fall.
Servings: 10 - 15
- 15 ounces amontillado sherry
- 5 ounces Lairds Bonded AppleJack
- 5 ounces lemon juice
- 2 ounces cinnamon syrup, (See Editor's Note)
- 5 lemons
- 3/4 cup sugar
- 10 ounces strong tea, preferable Tea Forte Harvest Apple or Roobis
- 1 bottle Spanish cider
Garnish: apple slices and a cinnamon stick
- Peel the lemons, being careful to avoid the pith.
- In a large mixing bowl add the peels of the lemons to the sugar.
- Gently muddle to release the oils, and let sit for 15 to 20 minutes.
- Add the tea and stir until the sugar has dissolved.
- Add the rest of the ingredients, stir to combine, and discard lemon peels.
- Pour into a punch bowl and add large ice cubes to chill.
- Top with Spanish cider and ladle into individual glasses.
- Garnish with cinnamon sticks and apple slices.
To make cinnamon syrup, in a saucepan add 2 cups sugar to 1 cup of water and set to low/medium heat. Add a handful of crushed cinnamon sticks or a cinnamon bar and heat the mixture until all of the sugar is dissolved. Let infuse overnight. Strain out cinnamon, bottle and store in the refrigerator for up to 2 weeks.