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The Pig’s Punch – a perfect holiday cocktail to serve with pork.

Posted by Peggy on November 28, 2011

Pig's Punch
Recipe: Piggy's Punch


  • 1 ounce unfiltered apple juice or 4 slices of and sweet varieties of apple, muddled until nearly pulverized.*
  • 4 sage leaves, plus additional for garnish
  • 2 ounces Bulliet Rye (or any rye whiskey)
  • 1/2 ounce Benedictine
  • 4-5 splashes Orange Bitters (Reagan's Orange preferred)
  • 1/4 ounce fresh lemon juice
  • 1/4 ounce simple syrup, optional


  1. If muddling the apples (*note that this is time-consuming if making more than two drinks at a time), muddle with the sage in the bottom of the shaker, then build the whiskey, benedictine, bitters, lemon juice and simple syrup, if using, over it. Otherwise, simply muddle sage in bottom of shaker, then build the drink using cider instead of muddled apples.
  2. Shake hard with ice, then strain into chilled cocktail glasses or coupes.
  3. Garnish with remaining sage leaves, by slapping each leaf between the palms of your hands, once, to express the oils (and to impress your bar guests!)

Time if muddling apples: 15 minutes

Time if using apple cider: 7 minutes

Number of servings (yield): 1 drink

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