This apple cider rum punch pairs fresh cider and spiced rum with lemon and thyme, then tops it with a float of cranberry kombucha so the glass shows layers of color. It’s an easy, shaken fall cocktail that looks far more elaborate than it is.
A splendid winter sunset gifts us with a dose of color to liven up the somewhat gray tapestry of our dimmest season. This fruity punch does the same work with layers of color and fresh, lively flavors. Plus… kombucha, so it must be healthy too? Garnished with fresh cranberries and a bit of thyme, this punch sparks up the brunch menu or the cocktail tray with equal verve.
Why You’ll Love This Apple Cider Rum Punch
It’s seasonal. Fresh apple cider and cranberries are at their best in fall and early winter, and both are easy to find at local orchards, farm stands, and farmers markets. It’s simple. You shake four ingredients, pour over ice, and float the kombucha on top. It’s striking. The floater creates layers of color, and the fresh cranberries and thyme garnish make it look like a bar cocktail. And it’s versatile. It works at a brunch, on a holiday cocktail tray, or at Thanksgiving.
Shop Local for This Cocktail
Look for fresh-pressed cider at local orchards and cider mills, fresh cranberries at farmers markets in the fall, and fresh thyme at a market herb stall. For the rum, consider a Pennsylvania distillery like Maggie’s Farm Rum.
A safety tip about cider: this is a no-cook drink, so the cider isn’t heated. Unpasteurized cider sold in packages must carry a warning label, but cider sold by the glass at orchards and farmers markets may not, so ask. Children, older adults, pregnant women, and people with weakened immune systems are at higher risk from untreated cider. If any of them are among your guests, choose pasteurized cider.
How to Pick the Right Apple Cider for Your Rum Punch
When choosing apple cider for your rum punch, prioritize a balanced, slightly tart cider with a good natural sweetness. You don’t want any extra preservatives or flavoring in there. Also, look for options labeled “unfiltered” or “fresh-pressed” for richer flavor, and avoid overly sweet ciders that might overpower the other ingredients. The best rum to pair with apple is typically spiced rum or dark rum. Their stronger flavor profiles form the backbone of a successful cocktail.
Ingredient Notes: Cranberries, Spiced Rum, and Thyme
Cranberries. The cranberry is native to North America and is one of only a few fruits grown commercially that come from here, along with blueberries and Concord grapes. The Wampanoag people of what is now Massachusetts harvested wild cranberries long before European settlers arrived, and the first known cultivation was by Henry Hall on Cape Cod in 1816. Here, fresh cranberries garnish the glass.
Thyme. Fresh thyme flavors the simple syrup and garnishes the glass, adding an earthy, herbal note that balances the sweet cider and tart cranberry.
Tips for Making Cranberry Kombucha Apple Cider Rum Punch
Shake the base. Combine the cider, rum, lemon juice, and thyme simple syrup and shake with ice.
Pour over ice. Strain into a highball glass filled with ice.
Float the kombucha. Pour the cranberry kombucha in slowly so it sits on top and creates layers of color. Pouring it gently over the back of a spoon helps it float.
Garnish and serve right away. Add fresh thyme and cranberries and serve immediately so the layers hold and the kombucha stays lively.
Serving a crowd. Scale the recipe up to make this a punch-bowl kind of punch instead of a “just for you” cocktail emphasizing fruity juces and flavors. To scale up to a yield of 8 drinks, combine 32 oz cider, 24 oz spiced rum, 8 oz lemon juice, and 8 oz thyme simple syrup in a pitcher and chill. Pour over ice and float 2 oz cranberry kombucha on each glass just before serving.
Drink responsibly. This cocktail contains 3 oz of spiced rum. A standard drink is 1.5 oz of 80-proof spirits, so one of these is about two standard drinks.
Looking for more? Try our Apple Cider Negroni, Apple Cider Manhattan Game Day Cocktail, and Apple Cider Margarita. See all of our apple cider recipes, and browse TABLE’s Cocktails and Fall recipes.
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Cranberry Kombucha Apple Cider Rum Punch
- Total Time: 10 min
- Yield: 2 cocktails 1x
Description
A shaken cocktail of fresh apple cider, spiced rum, lemon, and thyme simple syrup, floated with cranberry kombucha and garnished with fresh cranberries and thyme.
Ingredients
- 4 oz spiced apple cider (local and fresh is best)
- 3 oz spiced rum
- 1 oz lemon juice
- 1 oz thyme simple syrup
- 2 oz of cranberry kombucha
- Thyme sprigs, for garnish
- Fresh cranberries, for garnish
- Ice
Instructions
For the thyme simple syrup:
- Combine 1 cup sugar, 1 cup water, and 4 to 6 thyme sprigs in a saucepan. Heat until the sugar dissolves. Steep for 15 to 20 minutes. Strain into a lidded jar and refrigerate until it’s happy hour.
For the cocktail:
- Combine cider, rum, lemon, and simple syrup together and shake. Pour over ice in a highball glass.
- Slowly pour cranberry kombucha as a floater and garnish with fresh thyme and cranberries.
- Serve your Cranberry Kombucha Apple Cider Rum Punch immediately.
- Prep Time: 10 min
- Category: Cocktail, drink
- Method: Shaken
- Cuisine: American
Apple Cider Rum Punch FAQs
What rum works best in this cocktail?
Spiced rum or dark rum, whose stronger flavors form the backbone of the drink.
What kind of apple cider should I use?
Choose a balanced, slightly tart cider with natural sweetness, without extra preservatives or flavoring. Unfiltered or fresh-pressed cider gives the richest flavor. Avoid overly sweet ciders.
How do I make the cranberry kombucha float?
Pour the kombucha slowly over the cocktail so it sits on top, and serve right away.
Does this make one drink or a pitcher?
The recipe makes two cocktails.
Is unpasteurized cider safe to use?
Ask when you buy. Children, older adults, pregnant women, and people with weakened immune systems can be at higher risk from untreated cider, so use pasteurized cider for those guests.
About the Recipe Author
Justin Matase is Publisher and Co-Owner of TABLE Magazine, which he acquired with Editor in Chief Keith Recker in 2020. He previously spent years as Associate Publisher of Pittsburgh City Paper, leading its digital-first transformation. He serves on the boards of Big Brothers Big Sisters of Greater Pittsburgh and the Association of Alternative Newsmedia, and as vice chair of the University of Pittsburgh’s Pitt News advisory board.
About the Photographer
Laura Petrilla is a Pittsburgh-based editorial and commercial photographer contributing to TABLE Magazine, covering food, people, and places. Her work has appeared in Pittsburgh Magazine, and for the past five years she has photographed for Peyote Bird Designs alongside stylist Keith Recker. See more at laurapetrilla.com.
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