Thank you to celebrity chef John Currence for sharing this wonderful cold-weather cocktail from his cookbook, Pickles, Pigs, & Whiskey. His cookbook is filled with distinctive Southern-inspired ideas for every course, and the collection of cocktail recipes is particulary famous!
Photo credit: Angie Mosier.
If you have been to any of John’s restaurants in Oxford, Mississippi, perhaps you have tried one of his signature drinks. Today, we bring you the Spiced Cider recipe, perfect for holiday entertaining! The 2009 James Beard Best Southern Chef oversees four restaurants in Oxford, the first one was City Grocery, and the newest is the Snackbar. Read more about all four restaurants here: citygroceryonline.com
Photo credit: Angie Mosier.
Spiced Cider
Author: From "Pickles, Pigs, & Whiskey" by John Currence/Andrews McMeel Publishing, LLC
Recipe type: Holiday Beverage
Prep time:
Cook time:
Total time:
Serves: 8 to 10
I am 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 . . .
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. G. Weller bourbon
- Lemon twists, for garnish
- Freshly grated nutmeg, for garnish
Instructions
- 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.
