Full Moon Punch Recipe
About 20 servings
This pumpkin-hued party punch, developed in the CHOW Test Kitchen by mixologist Duggan McDonnell of San Francisco’s Cantina, tastes of fall, with hints of apple and clove. It’s not too sweet and is deceptively strong—perfect for serving at your next bash. If you can’t find Velvet Falernum (a clove- and lime-infused liqueur), try making your own. We think this recipe is a great stand-in.
The Full Moon Punch recipe was featured as part of both our story on The Return of Punch and our Punch Recipes photo gallery.
- 2 (750-milliliter) bottles white rum
- 2 cups applejack
- 3 cups Velvet Falernum
- 1 cup Campari
- 3 cups cranberry juice
- 3 cups orange juice
- Juice of 6 large lemons (about 1 cup)
- 2 liters ginger ale
- 2 large lemons, thinly sliced
- 2 medium limes, thinly sliced
- 2 medium Gala or Fuji apples, thinly sliced
Combine rum, applejack, Velvet Falernum, Campari, cranberry juice, orange juice, lemon juice, and ginger ale in a large punch bowl. Add ice and stir until well blended and chilled, about 40 times. Top with lemon, lime, and apple slices, and serve over ice in a punch glass.
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