If you think regular cider is a little too sweet, you might like this version. A dash of lemon and orange juices cut through some of that sweetness and give it that “punch.”

At least, I’m calling it a punch because this recipe doesn’t actually have a title. It’s a list of ingredients on a scrap of stationary “From the Desk of: H. E. Beernink, M.D.” This was my uncle, so I’m guessing my Aunt Joann jotted this down and sent it to my mom at some point in time. She recommended adding Tuaca, an orange liqueur, though you can easily serve it as a mocktail or swap in another alcohol. (I used bourbon in this batch.)

This works really well hot, especially because that helps incorporate the spices. Though you could also serve this cold in a large punch bowl or drink dispenser. The original amount (listed first below) makes a little over a gallon, good for a party — but I’ve pared it down a few times for different amounts, with the smallest good for two to four people.

Original Amount:
1 gallon apple cider
1 tbsp. ground cinnamon
1 1/2 tsp. nutmeg
1/2 c. brown sugar
1 1/2 tsp. lemon juice
3 oz. fresh orange juice OR 1 1/2 tsp. concentrate
Add Tuaca 1 : 5 or 6

Halved Amount:
1/2 gallon apple cider (2 qts)
1 1/2 tsp. ground cinnamon
1/2 + 1/4 tsp. nutmeg
1/4 c. brown sugar
1/2 + 1/4 tsp. lemon juice
1 1/2 oz. orange juice

Quartered Amount
1 qt. (4 cups) cider
1 tsp. cinnamon
1/3 tsp. nutmeg
2 tbsp. brown sugar
1/4 tsp. lemon juice
1 oz. orange juice

Smallest Amount (for 2 people)
2 c. cider
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. brown sugar
1/8 tsp. lemon juice
1/2 oz. orange juice

Mix everything together except the alcohol and heat, then stir in some Tuaca or bourbon or brandy or whatever if desired. Serve with a cinnamon stick if you feel fancy.