Pumpkin Keg Bourbon Apple Punch Recipes

APPLE CIDER AND BOURBON PUNCH

Apple Cider and Bourbon Punch image

Apples and oranges! They're often presented as exemplars of opposition, as though they have nothing in common. But both fruits make appearances on many Thanksgiving tables, with orange in some cranberry sauces and cornbread stuffings with apple, and they mingle beautifully in a mellow punch that gets its verve from bourbon and its depth from a brown sugar and cinnamon simple syrup. For extra apple flavor, try swapping an apple spirit, such as Applejack or Calvados, in for the bourbon. The leftover simple syrup is great in cocktails -- a festive Old Fashioned, for example -- and also on oatmeal and rice pudding.

Provided by Rosie Schaap

Categories cocktails

Time 15m

Yield 14 6-ounce servings

Number Of Ingredients 11

Ingredients

1 cup dark brown sugar
2 cinnamon sticks, slightly bruised
1/2 cup brown sugar and cinnamon syrup
3 cups bourbon
4 cups cold-pressed apple cider (nonalcoholic)
1/2 cup fresh lemon juice
1/2 cup orange juice (fresh is best)
4 cups ice
2 cups club soda, or to taste
1 orange, cut into wheels, for garnish (optional)
Nutmeg, to taste

Steps:

Make the syrup: In a medium saucepan, combine brown sugar and cinnamon sticks with 1 cup water, and bring to a boil. Reduce heat to low, and simmer uncovered until sugar has completely dissolved, stirring occasionally, about 10 minutes. Remove pan from heat and let syrup cool; discard cinnamon sticks. (Leftover syrup may be kept refrigerated for a week.)
Combine syrup, bourbon, apple cider, lemon juice and orange juice in a pitcher. Refrigerate for at least an hour.
Strain chilled punch into a punch bowl. Add 4 cups of ice and club soda. Garnish with orange wheels. Generously grate nutmeg on top. Serve over ice.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 25 grams

PUMPKIN CARAMEL BOURBON POKE CAKE

Pumpkin Caramel Bourbon Poke Cake image

A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!

Provided by Stasty Cook

Categories Fruits and Vegetables Vegetables Squash

Time 56m

Yield 8

Number Of Ingredients 14

Ingredients

1 cup pumpkin puree
¾ cup white sugar
½ cup canola oil
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup caramel sauce
1 tablespoon bourbon, divided
1 cup heavy whipping cream
½ cup chopped toasted pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g

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