Spiked Apple Cider Punch Recipe (2024)

FAQs

How to make homemade apple cider alcohol? ›

Fresh apple slices, orange wedges, lemon twists, and even berries make great fruit garnishes for spiked cider and spiked cider co*cktails, adding visual appeal and flavor.

A simple and tasty aperitif, vodka and apple juice is an elegant, tart mixed drink that can be garnished with a slice of apple for extra effect.

To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs. for a sweet drink. Honey can be substituted for sugar on a pound per pound basis.

At room temperature and without added sugar, 4–5 days. If it's colder, or if you've added more sugar (to boost the alcohol), it could take weeks or even months. Generally, even refrigerated cider will begin fermenting noticeably within a week or two, unless it has preservatives in it to prevent microbial growth.

If you don't add any sugar to the cider, it will yield hard cider that is approximately 6.0 – 6.5% ABV, which is already a bit higher than most store-bought hard cider. If you want to increase the alcohol content, you will need to add sugar prior to fermentation.

Traditionally cider is spiked with dark spirits, like the rum and bourbon in the recipes above. But what if you want something a little lighter? Vodka can do the trick.

Many alcohols mix well with apple cider. Dark liquors like bourbon (my pick) or dark rum are traditional, but they are by no means the only option. Vodka pairs well with apple cider and is a good light option. You can even let guests each pick their own.

I prefer bourbon but whiskey or a dark rum with caramel flavors would also work wonderfully. What kind of bourbon goes in spiked apple cider? I used Makers Mark for this recipe which is one of my favorite bourbon brands. However, other brands I also recommend Four Roses or Woodford Reserve as other great options.

Orange juice works with gin, vodka and rum — freshly-squeezed adds another layer of texture and flavor. Grapefruit juice is better with gin than vodka, as the florals of gin and the sharpness of the juice complement each other nicely and is always a great match with rum and tequila.

What is apple juice and vodka called? ›

An apple martini (appletini for short) is a co*cktail containing vodka and one or more of apple juice, apple cider, apple liqueur, or apple brandy.

This easy apple cider & vodka toddy drink comes together quickly and with little effort. Just heat apple cider and water with grated ginger, cinnamon, and nutmeg until very hot. Strain into a mug, add vodka, lemon juice, a little honey, and stir.

Ground nutmeg imparts the perfect amount of flavor. Light brown sugar. Use your favorite sweetener, if desired. Suggestions include: dark brown sugar, coconut sugar, honey, and maple syrup.

One simple method is to add sugar to the apple juice. A pound of sugar to five gallons will increase the alcohol by 2%. However, this does affect the flavor of the cider by thinning it out. Adding a pound won't be too noticeable but more would.

When buying juice to use for hard cider, be sure to select an option that has not been heavily filtered (has sediment in it), doesn't contain chemical preservatives, has been pasteurized, and is not from concentrate. The problem is that the most apple juices found in grocery stores don't meet this criteria.

When cider starts to “turn” it begins to become carbonated as fermentation turns it into alcohol. As cider becomes exposed to oxygen, airborne yeast mixes with the cider's natural sugars to produce acid. With this process, apple cider becomes alcoholic and eventually similar to vinegar.

A constant cool temperature is much better than one that fluctuates. The fermentation time will depend on the room temperature and the initial starting gravity. 5 to 14 days is just a guide. The slower the fermentation the better the cider will taste.

Primary fermentation should begin in 24-36 hours and should finish in 5-9 days. After the fermentation slows down, you should rack the cider into a clean carboy and attach a stopper and an airlock. While bulk aging cider, the carboy should always be filled close to the top (~ 1″ from the stopper).

Ciders under 7% ABV are regulated by the Food and Drug Administration (FDA) and face less labeling and packaging restrictions than ciders over 7% ABV, which are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB).