Wednesday, October 23, 2013

Cider with a Buzz


Cider with a Buzz


Lara Tomlin
OCTOBER/NOVEMBER 2013
A fall favorite from chef John Currence’s new cookbook

I am not sure who the bartender was at City Grocery about fifteen 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 backside. Believe...—John Currence
Spiced Cider

(Serves 8 to 10)
Ingredients
cups apple cider
Peel of ½ medium orange
Peel of 1 lemon
stick cinnamon
whole cloves
allspice berries
cups W. L. Weller bourbon
Lemon twists, for garnish
Freshly grated nutmeg, for garnish
Preparation
Combine the cider, orange and lemon peels, cinnamon, cloves, and allspice berries in a large saucepan and bring to a boil. Decrease the heat to low and simmer for 3 minutes. Remove from the heat and let steep for 7 to 10 minutes. Strain the liquid into a coffeepot, discard the solids, and add the bourbon. Serve warm in coffee mugs with a twist of lemon and grated nutmeg.
From Pickles, Pigs & Whiskey (October), Andrews McMeel Publishing
gardenandgun.com

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