Spiced buttered cider – an American winter warmer

I don’t like mulled wine. I think it goes back to the time when I stored some precious wine in my parents’ garage and my mother mulled my 1995 Condado de Haza. I was bloody furious especially as I never got to taste what was probably the best mulled wine ever made. Most is made from the filthiest red. My wife, Misti, made this for Hallowe’en instead. I liked it so much, I am going to take a thermos of it with me to sip whilst watching the fireworks in Victoria Park on Guy Fawkes night. It’s delicious, not at all cloying and powerfully boozy. In America, where my wife is from, cider is non-alcoholic. In England  just use the most expensive fresh cloudy apple juice available though it might be fun to experiment with proper cider. The booze comes from the whisky.


3.5 litres of apple juice

Juice of 3 lemons

Juice of 3 oranges

1 tbsp orange zest

1/2 tbsp lemon zest

1 tbsp butter

Whisky or bourbon at least 250ml (we used Maker’s Mark and little Whyte & McKay)

6 cloves

3 cinnamon sticks or bark

Put all the ingredients apart from the alcohol in a pan. Simmer gently for 30 minutes. Do not boil. Add a few slugs of whisky to taste.

Serve in small cups with an extra shot of bourbon in each.

Maker’s Mark and Whyte & Mackay are widely available.

Condado de Haza, always excellent especially hot with lots of cloves and sugar, Oddbins has the 2006 for £20.99

About Henry

I’m a drinks writer. My day job is features editor at the Master of Malt blog. I also contribute to BBC Good Food, the Spectator and others. You can read some of my work here. I’ve done a bit of radio, given some talks and written a couple of books (Empire of Booze, The Home Bar and the forthcoming Cocktail Dictionary).
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