Paul Kushner
The Thanksgiving Rum Punch is a warm, spiced, and festive drink that brings the cozy flavors of the season to your glass. It combines apple cider, cranberry juice, and spiced rum for a rich and flavorful base, while ginger beer adds a crisp, bubbly finish. Honey, cinnamon sticks, and cloves infuse the punch with sweetness and comforting spice, creating the perfect balance of flavors. Fresh lemon slices and rosemary sprigs give it a bright and aromatic touch. Served over ice, this punch is easy to make in large batches, making it ideal for Thanksgiving gatherings and holiday celebrations with family and friends.
Tasting Notes
Thanksgiving Rum Punch is a warm and spirited celebration of the season’s best flavors. The apple cider brings cozy sweetness, while cranberry juice adds tart contrast for balance. Spiced rum infuses depth and holiday spice, complementing the aromatic blend of cinnamon and cloves. Ginger beer contributes gentle fizz and a subtle heat that rounds out the drink beautifully. The honey ties everything together with natural sweetness, while lemon slices and rosemary provide freshness and fragrance. The result is a punch that’s rich yet refreshing, perfect for serving to a crowd and full of comforting notes that feel distinctly festive.
Equipment and Glassware
Ingredients
- 64 ounces apple cider divided
- 32 ounces cranberry juice chilled
- 24 ounces spiced rum
- 24 ounces ginger beer chilled
- 2.5 ounces honey
- 12 whole cloves
- 4 cinnamon sticks
- sliced lemons for garnish
- fresh rosemary sprig for garnish
Instructions
- In a small saucepan over medium heat, combine the honey, cloves, cinnamon sticks, and 16 ounces of the apple cider. Cook, stirring frequently, until the honey dissolves and the mixture is aromatic with spices, about 7 minutes.
- Remove the saucepan from heat and let the cider mixture steep for 15 minutes to intensify the flavors. After steeping, remove and discard the cloves and cinnamon sticks.
- In a large punch bowl, combine the spiced cider mixture, remaining 6 cups of apple cider, cranberry juice, spiced rum, and chilled ginger beer. Stir gently to blend the flavors.
- Add slices lemons to the punch bowl. Garnish with a few sprigs of fresh rosemary. Serve the punch over ice in individual glasses, and enjoy!
Pro Tips
- Use high-quality spiced rum for fuller, warmer flavor.
- Adjust sweetness by adding more honey or extra cranberry juice.
- Steep the spiced cider longer for a bolder, more aromatic punch.
- Add the ginger beer just before serving to maintain fizz.
- Chill all ingredients beforehand for a perfectly cold punch.
- Strain the spiced cider thoroughly to keep the texture smooth.
- Garnish each glass with a small rosemary sprig for aroma.
- For a stronger version, add a splash of dark rum before serving.
When to Serve
Thanksgiving Rum Punch is ideal for fall celebrations, Friendsgiving parties, or large family dinners. Its blend of spice, fruit, and warmth makes it a natural fit for Thanksgiving gatherings and festive occasions. The punch bowl presentation adds visual appeal to any table, and the mix of sparkling ginger beer and rich rum suits both daytime and evening events. It pairs beautifully with roasted meats, charcuterie boards, and sweet desserts like apple pie or pecan bars. Whether served before dinner or during dessert, this cocktail brings holiday cheer to every guest with each aromatic sip.
Which Liquor Brands to Choose
- Spiced Rum: Captain Morgan, Sailor Jerry, or The Kraken for bold spice and warmth.
- Apple Cider: Choose fresh, unfiltered varieties like Martinelli’s or local orchard blends.
- Cranberry Juice: Ocean Spray or Lakewood Organic for vibrant color and tart flavor.
- Ginger Beer: Fever-Tree, Bundaberg, or Reed’s for balanced sweetness and spice.
- Honey: Local raw honey adds richness and floral undertones.
Similar Cocktails
- Christmas Rum Cocktail
- Fig Honey Thyme Prosecco Smash
- Electric Shark Cocktail
- Spiced Rum Mule
- Red Sky Sour
Ingredients
- 64 ounces apple cider divided
- 32 ounces cranberry juice chilled
- 24 ounces spiced rum
- 24 ounces ginger beer chilled
- 2.5 ounces honey
- 12 whole cloves
- 4 cinnamon sticks
- sliced lemons for garnish
- fresh rosemary sprig for garnish
Instructions
- In a small saucepan over medium heat, combine the honey, cloves, cinnamon sticks, and 16 ounces of the apple cider. Cook, stirring frequently, until the honey dissolves and the mixture is aromatic with spices, about 7 minutes.
- Remove the saucepan from heat and let the cider mixture steep for 15 minutes to intensify the flavors. After steeping, remove and discard the cloves and cinnamon sticks.
- In a large punch bowl, combine the spiced cider mixture, remaining 6 cups of apple cider, cranberry juice, spiced rum, and chilled ginger beer. Stir gently to blend the flavors.
- Add slices lemons to the punch bowl. Garnish with a few sprigs of fresh rosemary. Serve the punch over ice in individual glasses, and enjoy!
Notes
Pro Tips
- Make Ahead: Prepare the spiced cider mixture in advance and refrigerate it until ready to use. Add the remaining ingredients just before serving to keep it fresh and bubbly.
- For a non-alcoholic version, omit the spiced rum and add extra apple cider or a splash of sparkling apple juice.
- Freeze some cranberries or apple slices in ice cubes for an attractive addition that keeps the punch chilled.
Can’t wait to make this for thanksgiving
Great recipe! Made for a Friendsgiving meal and it was a fan favorite! We used Captain Morgan spiced rum.