What's better than spiced cider? Spiced cider with BOURBON!
Serves 10
8 cups unfiltered apple cider
2 cups bourbon
6 cinnamon sticks
6 star anise, whole
2 teaspoon cloves, whole
zest of 2 oranges
dried persimmon or slices of orange peel for garnish
- Place the cinnamon sticks, star anise, and cloves into a large saucepan over medium heat.
- Lightly toast the spices in the pan for about 1 minute, until fragrant.
- Add the apple cider to the spices, simmer for 10 minutes without letting it boil.
- Reduce the heat to low, add the orange zest, and stir.
- Using a small handstrainer remove as many of the whole spices as you can.
- Add bourbon.
- Ladle the cider into mugs, making sure not to include any whole spices that you might have missed. Garnish with dried persimmon pieces or slices of orange peel.
TIP:
Cider can also be served room temperature or over ice in small mason jar.
Photography by
Food by Tina Schultheiss | Styling by Viola Sutanto | Photography by Meg Smith
Made it? Tell us about it–
