Hot Buttered Whiskey Cider

We planted thousands of garlic cloves in the rain at the farm today. The fields were muddy as hell but we had to dig deep, deal with the conditions and just grin and bear it. It was a sloppy mess and as we were slipping around, getting our boots stuck in the mud, and falling all over the place, all we could think about was coming into the house, lighting a fire and warming up with a cozy cocktail. Well, our wish came true and now that all of our garlic is resting in the upper field we can check a MAJOR fall project off the list. We’re stoked for next season’s harvest and feel really good about the quality of the seed garlic we set aside from this past season’s crop. It should be a great yield next year (fingers crossed!)

These cocktails were a great way to celebrate and should find a way to your happy hour gathering this weekend. If you’ve ever been a fan of hot buttered rum I think you will enjoy this crazy twist. We got some fresh cider from a farm stand right down the road and simmered it with spices and a touch of maple syrup. We served the drinks with a little butter, lemon juice and whiskey and boy were they wonderful! After one sip the aches and pains from the day quickly faded and we found ourselves laughing at what a ridiculous morning we’d had. It’s amazing what a hot shower, clean clothes, roaring fire and tasty cocktail can do for the soul.

Cheers from Tumbleweed Farm!

Hot Buttered Whiskey Cider

Prep Time: 10 minutes    Cook Time: 10 minutes    Serves: 4

  • 2 cups fresh apple cider (unpasteurized if possible)
  • 1/2 cup water
  • 2 tablespoons pure maple syrup
  • 3 whole cloves
  • 2 cinnamon sticks
  • 1 star anise
  • 3 tablespoons chilled unsalted butter (grass fed if possible)
  • 3/4 cup whiskey
  • 2 1/2 tablespoons fresh lemon juice
  • freshly grated nutmeg for serving

Preparation

  1. Bring the apple cider, water, maple syrup, cloves, cinnamon sticks and star anise to a simmer in a medium sized saucepan. Remove from the heat, cover and let steep for 15 minutes.
  2. Add 2 tablespoons of the butter to a skillet and bring to a simmer. Remove from the heat and add the whiskey and lemon juice. Pour the butter/whiskey mixture into the saucepan with the cider and mix well. Strain the mixture into a large pitcher. Divide the hot cider among 4 glasses or mugs. Cut the remaining 1 tablespoon of butter into four small pieces and top each glass with the butter. Grate fresh nutmeg into each glass and enjoy!

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary


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