Mulled Cider with Rye
This cocktail comes to us from Sonja Bradfield, author of Ginger and Toasted Sesame. Sonja has some amazing photographs and a delicious recipe for cider and rye, perfect for a warm winter beverage:
One of my favorite things to drink when the weather gets cold is something warm with a kick like a nice chai tea or a hot toddy. On Thanksgiving my family brewed an impromptu pot of mulled apple cider and for a little extra warmth we added a nip of whiskey. For this recipe I used some apple cider pressed in Virginia and some rye whiskey distilled in Virginia.
[This] rye is great in this mulled cider recipe. It’ll warm you right down through your toes. This recipe makes a half gallon but you can easily double that for a bigger group gathering for the holidays. Just let the spices and fruit simmer long enough to get the cider nice and spicy. For an extra kick, you can add a few black peppercorns and maybe a bit more rye.
½ gallon of apple cider
2 satsuma oranges
1 honey crisp apple
3 cinnamon sticks
Catoctin Creek Roundstone Rye whisky
Thinly slice the oranges and apple horizontally.
Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
Garnish with an apple or orange slice, half a cinnamon stick and cloves.
Recipe and photo by Sonja Bradfield, and used with permission.