PUMPKIN KEG BOURBON-APPLE PUNCH
If pumpkin season is your favorite season, you'll love this super-fun party drink. Boozy apple cider-bourbon punch, served right from a pumpkin (!) is the exact refreshment you'll want at any fall celebration.
Provided by Food Network Kitchen
Categories beverage
Time 6h25m
Yield 10 to 12 servings
Number Of Ingredients 7
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.
CLARIFIED MILK PUNCH
Steps:
- Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
- Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
- Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
- Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
- Store tightly sealed in the refrigerator for up to 2 months.
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
- Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
BOURBON MILK PUNCH
With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud's restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.
Provided by Robert Simonson
Categories breakfast, brunch, dinner, lunch, cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 32 milligrams, Sugar 13 grams
BOURBON-PUMPKIN MILK PUNCH
This pumpkin twist on a New Orleans classic cocktail is perfect for Thanksgiving.
Provided by Drast
Categories Whiskey Drinks
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker halfway with ice cubes. Add half-and-half, bourbon, syrup, and vanilla extract. Shake well.
- Strain mixture into a highball glass and garnish with nutmeg.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 13.5 g, Cholesterol 33.5 mg, Fat 10.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 45.3 mg, Sugar 6.8 g
MIKE'S MILK PUNCH
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Categories Bourbon Milk/Cream Alcoholic Brunch Christmas Cocktail Party Cocktail Vanilla Nutmeg Bon Appétit Drink Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Whip first 5 ingredients in blender until foamy. Stir in ice. Strain punch into two 6-ounce glasses or mugs. Sprinkle with nutmeg and serve.
BOURBON-PUMPKIN MILK PUNCH
This pumpkin twist on a New Orleans classic cocktail is perfect for Thanksgiving.
Provided by Drast
Categories Whiskey Drinks
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker halfway with ice cubes. Add half-and-half, bourbon, syrup, and vanilla extract. Shake well.n
- Strain mixture into a highball glass and garnish with nutmeg.n
Nutrition Facts : Calories 299.9 calories, Carbohydrate 13.5 g, Cholesterol 33.5 mg, Fat 10.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 45.3 mg, Sugar 6.8 g
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