Brrrrr, it’s freezing! At least it is around MoM HQ. So this week we thought we’d make something to warm you up, a hot Spiced Apple Punch spiked with some WhistlePig Rye. If that won’t keep out the cold, then you need a new coat.
Hands up who likes mulled wine? I mean really likes mulled wine. Yes, when made properly it can be a fine thing but it’s usually much too sweet, made with terrible wine and over-boiled so that it loses its alcohol and the spices have turned bitter. Not very nice. Hot cider is much more my cup of tea. Partly because if someone is serving you a mulled cider, it is usually a sign that they have put some thought into it.
My wife, who is American, introduced me to the joys of hot cider. It’s something of a holiday season tradition over there. Beginning with Halloween and taking in Thanksgiving and going up until Christmas, in the colder states there will always be hot cider on offer. But it’s not exactly what it sounds like because in the US cider means apple juice, if you want proper cider you have to ask for hard cider. The recipe my wife makes involves taking lots of apple juice, good quality cloudy stuff, and mulling it gently with lots of spices, fruit juice, etc, and then adding alcohol in the form of bourbon or rum at the end. She also adds butter which sounds a bit mad but it gives the cider a lovely creamy quality.
What’s more fun though, is to use proper honest-to-god English cider. The stuff that contains real booze and then spike it at the end for added merriment. The big question is what cider to use. It’s sad but true that cider in this country is often a pale imitation of the real thing. To be legally called cider you only need to have 35% apple content, the rest can be sugar, water and flavourings. And that 35% can be concentrate made from apples grown anywhere. You’ll be very lucky if your cider contains any English fruit. Of the widely available brands, Old Rosie from Westons, Dunkertons and Orchard Pig are all good. If you’re lucky enough to live in a cider producing part of the country like the West Country or Kent, visit your local ciderist. And please avoid flavoured ciders which are essentially alcopops.
The recipe below is an approximation. It will depend on how sweet your cider is. The most important thing is don’t boil it or it will become bitter and lose alcohol. And finally don’t forget the pièce de résistance, a good slug of Whistlepig 10 Year Old Rye Whiskey.
It’s time to get mulling. Here’s what you need:
3 litres of good quality cider
150ml (or more) WhistlePig 10 Year Straight Rye
Juice of 3 lemons
Juice of 3 oranges
1 tablespoon of orange zest
½ tablespoon of lemon zest
1 tablespoon of sugar
1 cinnamon stick
1 knob of butter
Put all the ingredients except the whiskey and the butter in a large saucepan. Simmer gently for 30 minutes. Do not boil. Taste, it might need some more sugar. Leave to infuse for as long as you can. Gently reheat. Add the butter and the whisky. Serve in Toddy or wine glasses, garnish with an orange slice and a cinnamon stick to use as a stirrer.