Photo by Theresa Stanley
Autumn in Kentucky is something to be savored, and with temperatures dropping and orchards brimming with apples ready to produce an abundance of fresh cider, it’s also the perfect time to enjoy a steamy cup of bourbon cider. Set aside a portion for the kiddos before adding bourbon, and then fill up a thermos for tailgating, serve in mason jars at outdoor festivities or in tea cups alongside your favorite autumn dessert.
Ingredients:
• 8 whole allspice berries
• 6 whole cinnamon sticks
• 1/4 teaspoon ground cloves
• Peel from 2 oranges
• Peel from 2 lemons
• 3/4 cup sorghum
• 1 gallon cider (unfiltered apple juice)
• 1 cup bourbon
Method:
In a large stainless-steel pot, add allspice berries, cloves, cinnamon sticks and peel from one lemon and one orange. Add apple juice and sorghum then stir. Bring to almost a boil. Reduce heat to low and simmer gently for 30 minutes. Remove from heat and add bourbon. Serve with optional garnish of peels and cinnamon sticks. Leftover Bourbon Mulled Cider can be stored in the refrigerator for up to a week.