Non-Alcoholic Autumn Spiced Rum Punch

Ingredients

• 2 cupsAlcohol-Free Rum
• 2 cupsFresh apple cider
• 1 cupOrange juice
• 1 cupCranberry juice
• 2–3Whole apples, chopped
• 1–2Oranges, sliced
• 1Pear, chopped
• 2–3Cinnamon sticks, plus more for garnish

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How to Make It

1. Add the chopped apples, orange slices, and pear to a large punch bowl or pitcher.
2. Pour in the alcohol-free rum, apple cider, orange juice, and cranberry juice.
3. Add the cinnamon sticks and stir well.
4. Refrigerate for at least an hour — longer is better — so the fruit and cinnamon infuse.
5. Serve over ice, ladling some fruit into each glass, with a cinnamon stick to garnish.

Why This Works

Punch is the original batched cocktail, and this one follows the old formula — sour (cranberry), sweet (cider), strong (rum alternative), and weak (juices) — dressed for autumn. The molasses depth of the rum alternative under the orchard fruit is what keeps it tasting like a cocktail instead of spiced juice.

The refrigerated rest isn't optional. The hour in the fridge is a slow maceration: fruit releasing juice into the punch, cinnamon infusing, flavors knitting together. Punch made and served immediately tastes like its ingredients; punch that has rested tastes like one thing.