[Editor’s Note: This is a story about a spiced cider cocktail and how it came to be.] I’m not sure who the bartender was at City Grocery about 15 years ago who commandeered a Farmer Brothers glass coffeepot and started making the City Grocery Spiced Cider, but I do know I want to kiss him. There is very little on this earth better on a cold night than combining warm apple cider and bourbon with a blend of exotic spices. The smell fills the room, and more than a couple of these will put you on your ass. Believe me.–John Currence
LC Big Batches Of Boozy Spiced Cider Note
Confession: The title “Spiced Cider” isn’t entirely accurate. Given the benevolent amount of bourbon in this toddy, it’d be far more apt to call it “Spiked Spiced Cider” or “Boozy Spiced Cider” or “Pour In A Bottle of Bourbon Spiced Cider.” We didn’t get so tipsy, though, that we forgot how to do basic math, which came in quite handy since as soon as we took our first sip of this spiced cider, we decided to make multiple batches. Should you feel compelled to do the same, rest assured, it takes but the simplest of math skills to double or triple or quadruple the recipe and serve it as a punch. Don’t forget to set out your quirkiest mugs, a miscellany of stemware, or even pint glasses. Should you need to keep big batches of this spiked stuff warm, you’ve got options galore, including a large pot over low heat on the front burner, a slow cooker turned to low, or, for teatime tailgating, thermoses in every shape, size, and shade.
Spiced Cider Recipe
- Quick Glance
- 5 M
- 20 M
- Serves 8 to 10
- 4 cups apple cider
- Zest from 1/2 medium orange, preferably organic
- Zest from 1 lemon, preferably organic
- 1 stick cinnamon, plus more for garnish (optional)
- 4 whole cloves
- 3 allspice berries
- 2 cups bourbon
- Lemon twists, for garnish (optional)
- Freshly grated nutmeg, for garnish (optional)
- 1. Combine the cider, orange and lemon zest, cinnamon, cloves, and allspice berries in a large saucepan and bring to a boil. Reduce the heat to low and simmer for 3 minutes. Turn off the heat and let the mixture steep for 7 to 10 minutes.
- 2. Strain the spiced cider into a coffeepot or other heatproof vessel and discard the solids. Add the bourbon and stir to combine. Serve the spiked spiced cider warm in coffee mugs, pint glasses, or heatproof wine glasses with a cinnamon stick, twist of lemon, and grated nutmeg, if desired.
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Spiced Cider Recipe © 2013 John Currence. Photo © 2013 Angie Mosier. All rights reserved.
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