Fall is here so it now obligatory that pumpkin, apple, or whiskey is in everything, and I’m totally cool with all of that. Pumpkins. Pie. Pumpkin pie. Cider. Mulled cider. Mulled cider with bourbon. Mulled cider with bourbon with pumpkin pie. See? Fall just works like that.
During a recent trip to the farmer’s market, I picked up a personal bumper of apples, pumpkins, and squash and a gallon of cider. I’ve completely resigned myself to making pies for the next few weeks, and I am eager to try out the Four and Twenty Blackbirds salted caramel apple pie recipe.
Back at home, i’ve been looking for ways to stay warm. My heat hasn’t come on yet, so that’s where bourbon comes in. Bourbon and cider isn’t anything new, but it’s damn delicious and has been my drink of choice lately.
I warm up apple cider with mulling spices and add fresh ginger for a spicy kick. Then, I can either chill it for a cold drink or immediately use the warm cider for a hot toddy. Happy fall!
- 1/4 gallon apple cider
- 2 tablespoons mulling spice
- 1″-2″ fresh ginger (depending on how spicy you like it) – sliced, unpeeled
- lemon and orange peels – for garnish
- apple slices – for garnish
Put the cider, mulling spice, and ginger in a pot and bring to a boil. Reduce the heat and simmer for about 20-30 minutes. If chilling, transfer to the refrigerator until cold.
Fill a heat-proof mug with cider and 1-2 oz of bourbon. Squeeze orange and lemon peels over glass, making sure oils fall into glass; discard peels and serve. Garnish with apple slices.
Fill a cocktail shaker with ice. Add cider, 1-2 oz of bourbon, and shake to combine. Strain into glass with a large piece of ice. Squeeze orange and lemon peels over glass, making sure oils fall into glass; discard peels and serve. Garnish with apple slices.