Apple Punch with Bourbon in a Pumpkin Keg

Ingredients:

• 1 large pumpkin (about 6.5 kg)
• 3 red apples
• 2 tablespoons whole cloves
• 12 tbsp (3 l) non-alcoholic apple cider
• 1 bottle (750 ml) bourbon (about 3 cups)
• 20 drops of bitter (about 0.5 tsp)
• Juice of 4.5 lemons (about 3/4 cup)
• Special equipment: tap for watermelon or pumpkin

Preparation:

1. Pumpkin:
   
   Using a sharp knife, cut off the top of the pumpkin. Remove the seeds and strings. Insert the tap into the empty pumpkin according to the package instructions; set aside (see Note).
2. Punch:
   
   Slice the apples into thin rounds and place on a parchment-lined baking sheet. Garnish each slice with 5-6 whole cloves, then freeze for at least 4 hours or overnight.
3. Meanwhile, combine apple cider, bourbon, bitters, and lemon juice in the pumpkin cavity and cover with the pumpkin top. Refrigerate until the pumpkin and punch inside are thoroughly chilled, at least 2 hours. Remove the lid, add apple slices to the punch, and serve.
   
   Note
   
   A special tap for pumpkins or watermelons can be purchased in online stores.