Cider with a Buzz
Lara Tomlin
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)
(Serves 8 to 10)
Ingredients
4 cups apple cider
Peel of ½ medium orange
Peel of 1 lemon
1 stick cinnamon
4 whole cloves
3 allspice berries
2 cups W. L. Weller bourbon
Lemon twists, for garnish
Freshly grated nutmeg, for garnish
4 cups apple cider
Peel of ½ medium orange
Peel of 1 lemon
1 stick cinnamon
4 whole cloves
3 allspice berries
2 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.
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
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