“Hot” Apple Punch

Ryan Casey, The Dewberry | Charleston, SC

Ryan Casey’s take on the classic Champagne punch gets a dose of heat by way of ginger liqueur and habanero bitters. Add to that a generous hit of both whiskey and rum, and Casey’s is a thoroughly modern—and highly spirituous—addition to the punch canon.


Yield: 3 quarts

  • 2 cups aged rum, preferably Plantation 5 year
  • 2 cups whiskey, preferably Virginia Black
  • 2 cups ginger liqueur, preferably Domaine de Canton
  • 2 cups apple juice
  • 1/2 cup water
  • 15 drops habanero bitters (see Editor's Note)
  • 1 bottle Champagne, preferably Moët & Chandon Brut Imperial

Garnish: Granny Smith apple balls, lemon coins or rings, sliced habaneros

  1. In a punch bowl, combine all ingredients over a large block of ice.
  2. Garnish with Granny Smith apple balls, thin lemon coins or rings and sliced habaneros, to taste.
Editor's Note

Habanero Bitters:
1 habanero pepper, sliced into thin rounds
1 cinnamon stick
5 whole cloves
5 allspice berries
1 orange peel

Immerse all ingredients in a 750ml bottle of tequila. Allow the mixture to sit for three months before using.

Tagged: Champagne Punch