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ROSEMARY MAPLE BOURBON PUNCH

Courtesy of Food Network's Sunny Anderson

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Sunny Anderson

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

  1. 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.

  2. Once cool, remove the rosemary and pour the maple syrup into a pitcher. Add the apple cider, bourbon and lemon juice. Whisk to combine.

  3. To serve: Serve punch over ice with rosemary stalks and apple slices as garnish.