Pumpkin Keg Bourbon-Apple Punch
- Level: Easy
- Yield: 10 to 12 servings
- Total: 6 hr 25 min (includes freezing and chilling times)
- Active: 25 min
Ingredients
1 large pumpkin (about 15 pounds)
3 red apples
2 tablespoons whole cloves
12 cups (3 quarts) apple cider
One 750-ml bottle bourbon (about 3 cups)
20 dashes bitters (about 1/2 teaspoon)
Juice of 4 1/2 lemons (about 3/4 cup)
Directions
Special equipment:
a pumpkin or watermelon tap kit- 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.
Cook’s Note
You can find a specialty pumpkin or watermelon tap kit online.