This festive holiday cocktail was perfect for Thanksgiving and would make a great addition to your upcoming Holiday parties! My husband was actually the one behind this concoction, he found the recipe from Sunny Anderson here on the Food Network website.
Garnish with a slice of red apple and a sprig of rosemary and you’ve got a beautifully festive Holiday cocktail!
One quick note: keep a close eye on your maple syrup as it’s steeping. I took my eye off of it for just a second and it boiled over and made a sticky mess on my stove.
ROSEMARY MAPLE BOURBON PUNCH
Ingredients
For the Punch:
- 1 cup Grade A dark amber maple syrup
- One 3- to 4-inch stalk fresh rosemary
- 3 cups apple cider
- 2 cups bourbon
- 1/2 cup fresh lemon juice
To Serve:
- 6 to 8 stalks fresh rosemary
Instructions
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For the punch: Add the maple syrup and rosemary to a small pot. Let steep over LOW heat for 20 minutes, WATCH IT CLOSELY! Even over low heat, it can easily boil over and make a sticky mess. Allow to cool.
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Once cool, remove the rosemary and pour the maple syrup into a pitcher. Add the apple cider, bourbon and lemon juice. Whisk to combine.
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To serve: Serve punch over ice with rosemary stalks and apple slices as garnish.
