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Spiced Apple Punch

The Spiced Apple Punch brings melds fall flavors and bold spice. Cognac holds this cocktail down while whiskey adds a honey flavor, and the Amontillado's smooth and nutty flavors pairs perfectly with the slightly sweet Rooibos tea.

Punch Ingredients

  • 7 oz. D’USSE VSOP Cognac

  • 7 oz. Dewar’s 12

  • 7 oz. Hidalgo Napoleon Amontillado Sherry

  • 20 oz. Rooibos Tea

  • 10 oz. spiced apple syrup

  • 6 oz. fresh lemon juice

Spiced Apple Syrup Ingredients

  • 1 cinnamon stick

  • 2 star anise

  • ½ tsp. whole cloves

  • ½ tsp. black peppercorns

  • ½ tsp. Allspice

  • ½ fresh vanilla bean pod

  • 3 tsps. fresh ginger, chopped 

  • Zest of ½ orange

  • 6 cups fresh-pressed apple cider

  • 2 cups honey



  1. Combine all ingredients in a large punch bowl and stir to combine.

  2. Add a large block of ice to the bowl and spoon punch over the ice to chill and dilute the cocktail.

  3. Garnish with clove studded oranges and/or lemons and star anise.

  4. For added aromatics, grate fresh nutmeg over each glass of punch.

SPICED APPLE SYRUP (Makes approx. 5 cups):

  1. Add cinnamon, star anise, cloves, black peppercorns, and allspice to a small saute pan and turn on low heat.

  2. Press on the spices to gently crush the peppercorns and allspice.

  3. Toast spices for about 5 minutes, or until fragrant.

  4. In a small saucepan, bring the fresh pressed apple cider to a simmer. You will want the cider to reduce by half.

  5. Once the cider has reduced, add chopped ginger, orange zest, toasted spices, and seeds from the vanilla bean pod, and cook on low for an additional 10 minutes.

  6. Strain the mixture through a fine mesh sleeve to remove the pieces of ginger, orange, and spices.

  7. Add honey to this syrup base and stir to combine.

  8. Label and store in the refrigerator until ready to use.


  1. Steep 3 bags of Rooibos tea in 3 cups of hot water while making your syrup.