Jack Rabbit Punch is a modern classic cocktail built on applejack and pear liqueur, brightened with fresh lemon juice and maple syrup, then topped with sparkling wine and warm spice garnishes. Its balance of fruit, citrus, and warming spices makes it equally suited to autumn entertaining or year-round sipping.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake ingredients, except for sparkling wine, with ice and strain into ice-filled brandy snifter.
Top with sparkling wine.
Add garnishes.
This is a cocktail served fresh and cannot be stored. Batch the base spirits and syrups up to 2 hours ahead; add sparkling wine immediately before serving.
Allspice dram is key to the punch's signature warm spice profile. If unavailable, a small dash of angostura bitters combined with a pinch of ground allspice can approximate the flavor, though the result will be less complex.
Yes. Pre-chill a coupe or punch glass with ice for 1–2 minutes before building the drink to keep it cold longer, since sparkling wine warms quickly.
Standard bottled applejack (typically 100 proof) works well. Avoid overproof versions unless you want higher alcohol content; adjust proportions if using a significantly lower proof.
Yes. Combine applejack, pear liqueur, allspice dram, lemon juice, and maple syrup in advance; add sparkling wine just before serving in batches to preserve carbonation. Garnish individual glasses with nutmeg and cinnamon stick.
No. Pear juice lacks the sweetness, body, and alcohol content needed to balance the drink. Pear liqueur is essential to the recipe's structure.
