Applejack, a traditional American apple brandy, meets warm tea, citrus notes, and a hint of spice here. The punch works both hot and chilled – ideal for cozy evenings or social gatherings. The combination of sweet apples, bold alcohol, and cinnamon spice makes it a versatile classic that tastes entirely different depending on the temperature. A drink that smells of campfire and ripe apples.
And here is what you need for the Applejack Punch
30 cl Applejack (40 % vol.)
20 cl strong black tea (e.g., Assam, cooled)
15 cl freshly pressed apple juice (cloudy, unfiltered)
10 cl fresh lemon juice
8 cl honey syrup (2:1 honey to water)
1 cinnamon stick (plus extra for garnish)
4 cloves
1 star anise
1 orange slice (plus extra for garnish)
1 apple (sliced into thin wedges, brushed with lemon juice)
Key points
The trick lies in the apple juice: make sure to use cloudy, unfiltered juice – it contains more aromas and pectins that give the punch body. If serving the punch warm, heat it slowly and not above 70 °C, otherwise you’ll lose the fine apple notes of the Applejack. A splash of Angostura bitters (2–3 dashes) before serving rounds off the spice notes and gives the drink depth. For a smoky variation, replace the tea with lightly smoked Lapsang Souchong – it surprisingly complements the apple flavors.
Variations
- Winter Applejack Punch — Add 5 cl port wine and 1 slice of ginger (simmered) for extra warmth. Serve only hot.
- Sparkling Applejack Punch — Replace the tea with 20 cl cold apple wine and top with 10 cl champagne or Prosecco. Serve only chilled.
- Herbal Applejack Punch — Add 2 cl rosemary syrup and 3 fresh thyme sprigs. Works especially well with the cold variation.
Frequently asked questions
Can I use Calvados instead of Applejack?
Yes, Calvados is a good alternative – it’s fruitier and less bold than many Applejack varieties. Then reduce the honey syrup by 2 cl, as Calvados is often sweeter. Make sure to choose a young Calvados, as older varieties can bring too much oak notes that may dominate the punch.
How long does the punch keep?
Chilled: In the fridge for 2–3 days, though the flavors will become flatter over time. Warm: Should be freshly prepared, as the spices and alcohol evaporate if left to stand too long. If you have leftovers, strain out the spices and store the liquid chilled – it can be reheated later, but won’t taste as intense.
Can I make the punch alcohol-free?
Replace the Applejack with 30 cl alcohol-free apple brandy or simply more apple juice. Add 1 cl apple brandy flavor (e.g., from baking supplies) to mimic the typical sharpness. The taste will be milder, but still aromatic.
