Smoky Apple Brandy Punch

This punch is a unique blend of apple brandy, gin, maple liqueur, mescal, and fresh lemon juice, with a touch of smokiness from Tabasco smoked chipotle hot sauce. The addition of whole milk creates a velvety texture and a surprising flavor profile. After straining, this punch should be as clear as a glass of Chardonnay, making it an intriguing and visually stunning choice for any occasion.

Smoky Apple Brandy Punch

A velvety punch with apple brandy, gin, maple liqueur, mescal, and lemon juice, infused with a touch of smokiness and a surprising flavor profile.

4.07 from 36 votes
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Ingredients

  • 1 1/2 oz apple brandy (preferably Laird's)
  • 1 1/2 oz gin (preferably CapRock)
  • 1 1/2 oz maple liqueur (preferably Green Mountain)
  • 1 1/2 oz mescal (preferably El Buho)
  • 1 1/2 oz fresh lemon juice
  • 1 1/2 oz Apple Cider Syrup
  • Dash of Tabasco smoked chipotle hot sauce (optional)
  • 3 oz whole milk

Instructions

  1. Combine brandy, gin, liqueur, mescal, lemon juice, and syrup in a large pitcher.
  2. Bring the milk to a bare simmer in a medium saucepan, then immediately pour it into the brandy mixture (the milk will curdle right away). Cover and chill for at least 1 hour and up to 24 hours.
  3. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a large bowl, then cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).
  4. Carefully ladle the clarified punch into a clean pitcher, leaving any remaining curds behind, and chill until ready to serve.
  5. The punch base can be made 1 week ahead. Keep it chilled.