Best Rotten Apple Punch Recipes

POISON APPLE PUNCH

Steps:

• Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
• Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.

PUMPKIN KEG BOURBON-APPLE PUNCH

Steps:

• For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).
• For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight.
• Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

HONEY PUNCH

Steps:

• In a small saucepan, bring 1/2 cup water to a boil. Add the honey to the boiling water, then chill.
• Add the cooled honey syrup to a pitcher with the apricot nectar, lemon juice and sparkling apple juice. Serve over ice with lemon slices to garnish.

APPLE ORCHARD PUNCH

Steps:

• In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
• Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

HOT APPLE PUNCH

Steps:

• Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up the corners and tie with string to form a bag. Place in a large saucepan with apple juice (or place loose spices in pan and strain before serving). Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove spice bag. Serve punch hot in mugs. Garnish with cinnamon sticks if desired.