Fall drinks week continues with this über comforting and oh-so-autumn Bourbon Spiked Hot (or cold) Apple Cider.
I was feeling obnoxiously fall this past weekend. Halloween had just ended, the leaves were falling, the air was crisp (and wet. it is Portland after all), and I couldn’t stop rummaging through cookbooks for fall recipe ideas. On Sunday I took full advantage of my extra daylight savings hour to cook up a fall storm.
Inspired by one of my favorite cookbooks, Barefoot Contessa Parties!, I made several of Ina Garten’s recipes, all very fall themed, including; Butternut Squash and Apple Soup (so very good!), her amazingly perfect Old Fashioned Apple Crisp (I make it every fall), and to pair, some Hot Mulled Apple Cider. Only I didn’t make the cider the exact way she recommended in her cookbook, instead I altered it for ingredients I had available. Plus, I was only serving 4, not 10 like the recipe calls for. Oh yeah, and I spiked it with booze!
I served the virgin version to the kids and spiked the adults version with bourbon. You should too. Bourbon is yummy.
- 4 cups apple cider
- 1 cinnamon stick
- 1 tablespoon orange juice
- 3 whole cloves
- 1 star anise
- Bourbon recommend Bulleit or Basil Hayden’s
Place the apple cider, cinnamon stick, orange juice, cloves and star anise in a small pot and bring to a boil. Lower to a simmer for 5-10 minutes. Remove from heat and strain into a pitcher.
In glass add 2 oz bourbon and 1 cup of the cider mix.
Garnish with an orange slice and stick of cinnamon.
Alternatively you can serve it cold. Allow the mixture to cool, strain, and then serve over ice.
Super refreshing and yet still quite comforting when served over ice.
This is also an excellent cocktail for Thanksgiving too!
The hot version would go well with pumpkin pie. Or serve cold over ice as an aperitif when your guests are arriving.
For more recipes with wine pairing check out the Recipe Index.
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