Poisoned Apple Punch

Watch me make this drink on TV!

It’s bright and complex with an unexpected nutty twist.

You can make this punch in under five minutes and doesn’t require anything simmered or carbonated so it’s easy to make ahead of time or last minute.

My friend, Ashley, had the idea of adding vanilla to the punch. While you probably won’t think the punch tastes like vanilla, it won’t be nearly as good without it. 

Poisoned Apple Punch Ingredients
2 ¾ c apple cider
1 ¼ c cranberry juice
4 tsp lemon juice (doesn’t need to be fresh)
1 ¼ tsp vanilla
⅜ tsp almond extract
1 apple
gummy worms (sour or regular)

Poisoned Apple Punch Directions
Add all of the ingredients to a large jar with a tight fitting lid. Close the lid and shake. 

If your ingredients were not refrigerated, chill before serving.

Put the apple on its side and slice ¼” thick rounds. Slice each round into half and cut out the core.

Use the straight end of a metal straw or the tip of a paring knife to make two holes fairly close together that are just large enough for a gummy worm to fit through it. If you use a straw, you’ll need to make an adjacent punch so the worm can fit through the hole. Put a single worm through both holes. You can put the worm through the holes in any configuration you like (around the peel or only the flesh).

Fill a small glass with the punch and put a slice of apple with the worm on the rim.

Notes
You can spike the punch with amaretto or rum. If you use amaretto, reduce the amount or omit the almond extract.

I don’t recommend using an apple slicer unless you have very long gummy worms or an extremely thin apple slicer.

You can use apple cider in place of cranberry juice, but the color will be different.

Darker or brighter gummy worms contrast against the apple better than light colored ones. Eg the greens and yellows blend in with the apple flesh.