Poison Apple Punch

Ingredients

  • 4 thick slices peeled fresh ginger
  • 6 cups apple cider
  • Zest of 1 orange, removed with a vegetable peeler
  • Zest of 1 lemon, removed with a vegetable peeler
  • 1 to 2 cinnamon sticks
  • 3 whole cloves
  • 1 red apple, sliced into 8 wedges, for garnish
  • Gummy worms, for garnish
  • 1 750-ml bottle sparkling cranberry-apple juice
  • 1 cup cinnamon whiskey (optional)

Directions

  1. Smash the ginger slices with the flat side of a chef’s knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
  2. Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.

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