Freshly pressed, unfiltered apple cider is one of the great pleasures of fall in Minnesota. Unlike the golden apple juice available all year round, cider has a wonderful, murky depth; it’s just as sweet, tart and complex as the apples themselves. It’s no wonder that, like the great pumpkin, it turns up in everything from cinnamon-sugar dusted donuts to glossy cider-glazed pork roasts. But we love it best in a glass — hot, cold, and, yes, boozy.

This bourbon punch is like a harvest celebration. It’s made with an autumnal simple syrup of brown sugar and cinnamon. Its rich spice brings out all the sweet, low notes in the apple cider and the bourbon. To balance out those sugars, we add a bunch of bright citrus to the punch pitcher. A little time in the fridge, a little nutmeg, and you’ve got a flavorsome, deeply soothing, almost curative punch — the kind of easy sipper you can work on all night and never get tired of it.

Punch is always great for a party. It’s as convivial and special as a signature cocktail, but it’s a lot easier to serve — you can make a couple of batches ahead, and your guests can serve themselves. No shaker needed! With its warm spice, this punch will be perfect for any sort of fall celebration, from a housewarming to a rowdy night of games in front of the fire. Sunday night football? Sure thing.

Recipe source: The New York Times