- 1-1/3 cups maple syrup
- 2 cups apple brandy
- 2 cups Cognac
- 2 cups spiced rum
- 1/4 cup lemon juice
- 2 teaspoons bitters
- 2 bottles (1 liter each) carbonated water, chilled
- Ice cubes
- Thinly sliced apples and lemon twists
- Place syrup in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and set aside to cool.
- Combine the brandy, Cognac, rum, lemon juice and bitters in a punch bowl; stir in maple reduction. Add the carbonated water. Serve over ice with apple slices and lemon twists. Yield: 20 servings.
Originally published as Maple Brandy Punch in Taste of Home Christmas Annual Annual 2013, p85
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