Michael Schulson’s Bourbon Apple Punch
The chef and owner of Philadelphia’s Double Knot creates a crowd-pleasing cocktail
1 cup granulated sugar
12 dried apple rings
5 cinnamon sticks, divided
5 (6.8-oz.) bottles ginger beer
2 cups bourbon
1 cup fresh lemon juice
1 Honeycrisp apple, thinly sliced into rounds
1. To prepare the apple-cinnamon simple syrup, combine sugar, 1 cup water, dried apple rings and 1 cinnamon stick in a medium saucepan, and heat over medium-high until sugar is dissolved, about 5 minutes. Remove from heat, and cool completely, about 1 hour. Pour through a fine wire-mesh strainer into a medium bowl; discard solids.
2. Stir together ginger beer, bourbon, lemon juice and simple syrup in a large punch bowl or 3-quart measuring cup; add remaining 4 cinnamon sticks and fresh apple slices. Cover, and chill 1 hour. Serve punch over ice.
Active time: 15 minutes
Total time: 15 minutes, plus chilling
TIP! Make your own dried apple rings: Lightly sprinkle cinnamon and sugar on thin apple slices, and bake in a preheated 225° oven for 45 to 60 minutes. Cool until crispy.