How to Make a Pumpkin Keg with Bourbon-Apple Punch | Food Network

This boozy punch is perfect for any fall celebration.

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Pumpkin Keg Bourbon-Apple Punch
Recipe courtesy of Food Network Kitchen
Total: 6 hr 25 min
Active: 25 min
Yield: 10 to 12 servings
Level: Easy

Ingredients

1 large pumpkin (about 15 pounds)
3 red apples
2 tablespoons whole cloves
12 cups (3 quarts) apple cider
One 750-ml bottle bourbon, such as Maker's Mark (about 3 cups)
20 dashes bitters (about 1/2 teaspoon)
Juice of 4 1/2 lemons (about 3/4 cup)

Directions

Special equipment: a pumpkin or watermelon tap kit

For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note).

For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight.

Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

Cook's Note

You can find a specialty pumpkin or watermelon tap kit online.

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How to Make a Pumpkin Keg with Bourbon-Apple Punch | Food Network
https://youtu.be/SpB5X2XptMQ