Autumn Spice Punch

This Apple Fennel Punch Recipe, also known as Autumn Spice Punch, is a delightful winter punch with a distinct kick from Rittenhouse rye, balanced with soothing flavors of apple, ginger, and fennel. The earthy base of bergamot tea ties all the flavors together, creating a warm and comforting drink perfect for the colder months.

Autumn Spice Punch

A delightful and cozy winter punch with Rittenhouse rye, ginger wine, bergamot shrub, apple liqueur, and apple bitters, creating a soothing balance of flavors.

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Ingredients

  • 1/4 tsp toasted fennel seeds
  • 1/8 tsp fennel pollen
  • 3 tbsp rich simple syrup
  • 1 lemon (peeled zest and 3/4 oz fresh juice)
  • 1/2 tbsp raw sugar
  • 2 tbsp fennel syrup
  • 1/2 tsp loose bergamot tea leaves
  • 3/4 cup hot water
  • 1 1/4 oz Rittenhouse rye
  • 1 3/4 oz Stone's ginger wine
  • 1 oz Bergamot shrub
  • 1 oz Schönauer apple liqueur
  • 1/8 tsp apple bitters
  • Ice

Instructions

  1. In a saucepan, combine toasted fennel seeds, fennel pollen, and rich simple syrup over low heat. Simmer for 15 minutes without boiling. Allow the syrup to cool and store it in the refrigerator.
  2. Muddle lemon zest and raw sugar in a bowl, let it sit for 30 minutes, then muddle again. Add fennel syrup and stir.
  3. Brew the tea leaves in hot water for 5 minutes. Add the brewed tea to the lemon/fennel mixture and stir well. Strain out the solids and store the shrub in the fridge.
  4. In an airtight container, combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters. Chill overnight.
  5. Pour the punch into a bowl or pitcher, serve in ice-filled glasses.