Like many of my readers I feel like I’ve gained 5 pounds since the start of Thanksgiving week. This week my body is going through some serious withdrawal. I’m happy to say I still have a ‘little’ of the apple pie punch in the refrigerator. This recipe was featured in the November 23rd issue of ‘Woman’s World’ magazine. The original contributor of this yummy drink was Becky Hardin, of TheCookieRookie.com.
I prepared it mostly for myself for the holiday. Actually I made a full batch and shared it with my assistant, Bonnie. The recipe calls for adding 3 cups of ginger ale at serving time. Bonnie & I both concurred that we don’t need the ginger ale!
We liked it straight without any diluting! However, we would also note that this drink sorta’ slips up on you like a Long Island Tea. Next thing you know POW!
The only problem I encountered was finding the Pear Apple Pie Vodka. It was not available here in the Ozarks even at our high end liquor stores. So the search began…..after sampling a total of 4 different moonshines I settle for a $20. Quart jar of apple pie moonshine. Perfect fit, the original writer also suggests if you cannot locate the vodka to try using caramel vodka.
Since the alcohol was $20.00 a quart I tried to keep costs down by using quality cider and apple juice, at sale prices. The pear nectar isn’t always easy to locate. Sometimes you’ll find the pear nectar in the juice aisle, liquor department, or sitting with other flavors at the end of a specialty section. If I don’t know where it is I go straight to the customer service department and ask. There have been a few times when I couldn’t purchase it at all. Ms. Hardin recommends using apple juice instead, personally I think you could taste the difference.
If you make this in advance I also recommend you not add the apple until a few hours before serving. Over the years I’ve found the fruit breaks down and the main beverage base is not salvageable. As costly as some of these ‘punches’ are you certainly don’t want to waste!
One of my tips recently has been purchasing apple cider at Aldi’s. It’s only 2.99 a gallon. Even though it’s not the quality of the apple orchard, it’s still quite do-able.
When next we meet I hope to be sharing news that the new cookbook has arrived and the order line is open! By mid-week we should know the arrival date. You can also check my website: thecovereddish.com
For those in the Northeast Missouri area I plan on being in my hometown of Lewistown Monday, December 14th. I’ll be doing a two hour, morning book signing, the location has not been disclosed at this time. In the Kansas City area I am planning on a signing on Tuesday, December 15th in the home of Sharon and George Short. All times and definite locations will be shared in the column next week. My new book will make wonderful Christmas presents!
Have a terrific week my friends, share the spirit and make someone’s day extra bright! Simply yours, The Covered Dish.
Apple Pie Punch
1 quart apple cider
1 1/2 cups Pearl Apple Pie Vodka
2 cups pear nectar
1 apple, cored, peeled if desired, chopped or sliced
3 cups ginger ale
Combine apple cider, pear nectar and vodka in large pitcher. Add apple pieces or slices and stir until combined. Just before serving, top with the ginger ale. Serve over ice. Makes 8 servings. For non-alcoholic version omit vodka and increase ginger ale to 4 cups.