Maybe no one follows the subtle shifts of the seasons more closely than Danny Childs, the bartender and beverage manager at the Farm and Fisherman Tavern in Cherry Hill, New Jersey. Childs also runs the Instagram , where he develops drinks from produce he buys and forages. This cocktail, a fall version of the signature Farm and Fisherman punch, leans on Laird’s Applejack, a nationally available spirit that’s made not far from where Childs lives. It pairs nicely with bourbon and rum, giving it an autumnal, dark liquor flavor.

The base of this drink is an oleo-saccharum, made by steeping lemon peels with sugar and spice overnight before dissolving the sugar in lemon juice. It’s stronger than it tastes, thanks to the apple cider vinegar—perfect for sipping around the fire after a long afternoon hike. Once prepared, the punch stays good for up to six weeks and can be served hot or cold. Childs recommends seeking out a funkier, pot-stilled Jamaican rum variety for the drink, like Smith & Cross or Plantation Xaymaca, though Appleton Estate or replacing the rum with more bourbon also works.

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