Fall Monty

Katie Stipe | New York City

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.



  • 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

  1. Peel the lemons, being careful to avoid the pith.
  2. In a large mixing bowl add the peels of the lemons to the sugar.
  3. Gently muddle to release the oils, and let sit for 15 to 20 minutes.
  4. Add the tea and stir until the sugar has dissolved.
  5. Add the rest of the ingredients, stir to combine, and discard lemon peels.
  6. Pour into a punch bowl and add large ice cubes to chill.
  7. Top with Spanish cider and ladle into individual glasses.
  8. Garnish with cinnamon sticks and apple slices.
Editor's Note

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.