Outdoor activities in the brisk October air definitely require a good, alcoholic cider to help take the edge off as you might be raking leaves or enjoying Holiday festivities, or even an autumn barbeque. Cider recipes can easily become complex and overdone, so and after much speculation I have arrived at 4 simple ingredients.
If possible, be sure to look for Ceylon cinnamon sticks, which can be found at any Mexican market. It looks more like actual tree bark, instead of the perfectly-shaped cinnamon sticks that are widely sold at most grocery stores. If you find this authentic cinnamon, you will be rewarded with a satisfyingly sweet and warming flavor in your cider.
This spicy, rustic cider does require some attention and patience to allow for the ginger flavor to be extracted without the cider being broken down from creating an actual boil. The key is to keep the temperature extremely low and stir frequently. You must fight the urge to crank up the temperature, even a little. Bourbon is added at the end to each glass upon serving.
- 6 slices fresh ginger root
- 1 stick ceylon cinnamon bark
- 2 quarts (64 fl oz) pure apple cider
- 1 liter bourbon
- Slice ginger crosswise about 1/8 inch thick.
- Combine ginger and cinnamon with apple cider and simmer on low heat for at least one hour, stirring frequently. Be sure no to bring to a boil.
- Prepare mugs with 1/3 cup of Bourbon and fill mugs with prepared spiced cider.
Yield: 6-8 servings