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A fragrant, simmering pot of apple cider is how this Old-Fashioned recipe from Deb Perelman\u2019s Smitten Kitchen Keepers<\/a><\/em> begins, as you transform the cider into a sweet concentrate. Then you add bourbon, bitters, and ice for the perfect come-on-in-and-make-yourself-at-home cocktail that will disappear as quickly as the gigantic cheese ball. (Meaning, very!)<\/p>\n Why this recipe is a keeper for me: For serving, I highly recommend acquiring garage sale vintage holiday glassware<\/a>, which makes everything taste better.<\/p>\n If I\u2019m using underwhelming grocery store cider, I might also add cinnamon sticks, star anise, or orange peel to oomph up the flavor \u2014 or the new pumpkin pie spice 2.0 from Burlap and Barrel<\/a> that I\u2019m obsessed with.<\/p>\n As for the alcohol, I love bourbon because it\u2019s made of at least 51% corn and corn is sweet. That, plus the aging in oak, gives it warm dessert notes that play well with the cider. Rye has a sharper, stronger flavor from rye berries, so use that if you prefer a more booze-forward drink. Or use some peat-y scotch and put some much-needed hair on your chest! Keep ya warm in the winter.<\/p>\n Fun fact: Smitten Kitchen Keepers<\/em> just came out as an audiobook<\/a>. You can listen to Deb\u2019s warm voice narrate the stories behind each recipe \u2014 or just follow the instructions below with your eyeballs:<\/p>\n Apple-Cider Old-Fashioned<\/strong><\/p>\n 1 quart (4 cups, or 950 grams) regular or spiced apple cider Make the cider concentrate:<\/strong> Boil the apple cider and spice, if using, in a 3-to-4-quart saucepan over high heat until it is a shade darker and syrupy, reduced to about \u2154 cup in volume. This takes about 25-30 minutes on my stove. Stir occasionally, especially near the end, when you want to make sure it doesn\u2019t cook off too far. (If it does, it won\u2019t ruin the drink, but the texture can be thicker and harder to keep mixed.) <\/p>\n Mix with whiskey:<\/strong> Let it cool to room temperature; then whisk in the bitters. In a thin stream, slowly whisk in the whiskey until it\u2019s evenly combined. Taste, and add more whiskey, up to \u00bd cup, if desired. Transfer the mixture to a lidded carafe, and chill thoroughly until you\u2019re ready to serve. <\/p>\n To serve:<\/strong> Place one large or a few smaller ice cubes in an Old-Fashioned glass (6 ounces). If the apple cider has settled in the carafe, give it another stir, and pour it over the ice. Garnish with an apple slice, if using, and toast to the new season. <\/p>\n Thoughts? What drinks to you enjoy over the holidays? Hot chocolate<\/a>? Icy wine<\/a>?<\/strong><\/p>\n P.S. 5 fun things I noticed at a drinks party<\/a>, and how to host a cookie swap<\/a>.<\/p>\n
* It serves 6 but can easily be doubled to make a big batch
* You can make it up to one! month! ahead!
* It tastes like a visit to a cider mill in peak fall
* The cider concentrate can also make mocktails for kiddos and nondrinkers (just add seltzer)
* Everyone I\u2019ve served it to has swooned with happiness<\/p>\n![\"apple](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2024\/12\/cider-1-scaled.jpg\")
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\u00bd teaspoon pumpkin or apple pie spice (if the cider isn\u2019t spiced)<\/em>
12 shakes orange or Angostura bitter (don\u2019t skip! This rounds everything out and keeps it from tasting like booze and juice<\/em>)
2 cups (475 grams) rye or bourbon whiskey (or more, if needed<\/em>)
Ice
Apple slices, for garnish (or those dried orange wheels<\/a> from Trader Joe\u2019s<\/em>)<\/p>\n![\"apple](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2024\/12\/Cider-3-scaled.jpg\")
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