HOT TO TROT HOLIDAY PUNCH - Cocktail Recipe | BCLIQUOR

Name: HOT TO TROT HOLIDAY PUNCH - Cocktail Recipe | BCLIQUOR
Ingredients: 16 oz (500 ml) Brugal Ron Añejo rum 2 oz (60 ml) Père Magloire Fine Calvados 10 oz (300 ml) organic apple cider 2 cinnamon sticks 6 whole cloves 3 star anise half an apple, sliced dried apple crisps and cinnamon sticks, for garnish

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HOT TO TROT HOLIDAY PUNCH - Cocktail Recipe | BCLIQUOR

Ingredients

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16 oz (500 ml) Brugal Ron Añejo rum 2 oz (60 ml) Père Magloire Fine Calvados 10 oz (300 ml) organic apple cider 2 cinnamon sticks 6 whole cloves 3 star anise half an apple, sliced dried apple crisps and cinnamon sticks, for garnish

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Instructions

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Instructions In a medium saucepan, combine all ingredients and bring to a low simmer. Serve warm in punch or cocktail glasses. Garnish with dried apple crisps and cinnamon sticks, if desired. Email Recipe Print Recipe