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Thanksgiving Punch

As I mentioned, we are going to my brother-in-law's for Thanksgiving.  I am thrilled to see them and to enjoy a home without mess, dust, and construction.  I plan to take a batch cocktail, as I always do, so we can have something yummy to sip, with or without spirits, all day.  My go-to for fall is the same punch recipe that never fails.  It is so yummy every single time I serve it!

You can serve this cocktail in a pitcher or a punch bowl.  I prefer the punch bowl because it is a lovely addition to the food and beverages.  There is just something about a punch bowl that never disappoints. I would make an ice ring to keep it cold and elevate the punch even more.  I promise you an ice ring always gets lots of beautiful compliments. 

To make the punch:

1 Gallon Apple Cider
2 cups of Orange Juice
4 cans of Ginger Beer (more if you like)
1 Red Apple sliced thin
1 Green Apple sliced thin
1 Navel Orange sliced thin
1 cup Frozen Cranberries
1 tbsp Pumpkin Pie Spice
Sprigs of Rosemary for garnish and flavor

Add the rosemary, apples, and oranges to the bottom of your punch bowl, and then pour in the cider (with the pumpkin pie spice added) and orange juice.  Just before serving, add the ginger beer and frozen cranberries.  At this point, your punch is non-alcoholic.  You can set out bourbon, vodka, and champagne and let others add their spirits, or you can follow the directions below. 

To create an ice ring, lay the rosemary and cranberries in the bottom and fill the bundt pan with a bottle of champagne or prosecco.  Freeze, and just before serving the punch, turn the bundt pan over and let the ice ring (removed from the pan) float.  As it melts, you will enjoy a super delicious + boozy punch. 

Chin, chin, and happy pre-Thanksgiving week. 

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