ISO Warm Apple Cider w/ alcohol
- Thread starter luvs
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buckytom
Chef Extraordinaire
luvs, the cider i love, called magner's irish cider, aka bullmer's cider, is consumed cold. i like to get a side of ice with mine to keep a few cubes afloat in the glass.
for a warmed cider, try adding spiced rum to (room temp) apple cider and a little hot water. i've even seen people add lemon wegdes stuck with cloves to this concoction.
for a warmed cider, try adding spiced rum to (room temp) apple cider and a little hot water. i've even seen people add lemon wegdes stuck with cloves to this concoction.
Andy M.
Certified Pretend Chef
Hmmm. Hot apple cider, mulling spices and some dark rum or brandy.
I have bought packets of mulling spices pre-mixed.
I have bought packets of mulling spices pre-mixed.
Here's a British westcountry recipe for mulled cider. I should point out that in the UK and Ireland, cider is an alcoholic drink. The non-alcoholic stuff is merely called apple juice!
1 litre bottle of cider or scrumpy
A large eating apple
Whole cloves
Whole allspice
Cinnamon bark
Coarsely grated nutmeg
Mix the spices in roughly equal amounts and weigh out 8-10g of the mixture. Place into a small muslin bag and close off with string. Wash, but do not peel the apple. Cut into medium slices. Place the apple, spice bag and cider into a pan and gently heat. Do not bring to the boil otherwise the alcohol will boil off. Maintain the heat so that you can just bear to put your finger into the cider. Keep at this temperature for 15 minutes. Remove the muslin sack and serve the mulled cider.
1 litre bottle of cider or scrumpy
A large eating apple
Whole cloves
Whole allspice
Cinnamon bark
Coarsely grated nutmeg
Mix the spices in roughly equal amounts and weigh out 8-10g of the mixture. Place into a small muslin bag and close off with string. Wash, but do not peel the apple. Cut into medium slices. Place the apple, spice bag and cider into a pan and gently heat. Do not bring to the boil otherwise the alcohol will boil off. Maintain the heat so that you can just bear to put your finger into the cider. Keep at this temperature for 15 minutes. Remove the muslin sack and serve the mulled cider.
buckytom
Chef Extraordinaire
and in ireland, it's pronounced soy-der. 
i've had something close to this before, ishbel, and it's really good. thanks for the recipe.
i've had something close to this before, ishbel, and it's really good. thanks for the recipe.
ronjohn55
Head Chef
- Joined
- Jul 7, 2004
- Messages
- 2,080
Hmm.. I wonder if I can scale this to 5 US gallons...
That might be enough for one or two other DC'ers to stop by and enjoy the winter sights.
John
That might be enough for one or two other DC'ers to stop by and enjoy the winter sights.
John
ronjohn55
Head Chef
- Joined
- Jul 7, 2004
- Messages
- 2,080
BTW - for all of us 'Yanks' who want to make real cider in the fall (Not that Woodchuck stuff!!) it's SUPER easy.
Swing by an orchard and get a jug of fresh cider (not pastuerized, no preservatives). Put it in the fridge (or on the counter if you need it faster), and 'burp' it every day or two. It should ferment on it's own into slightly fizzy, tasty cider. (If you want to help it, give it some brewers yeast)
Just remember to burp the jug - otherwise it will keep creating CO2 and make a big old mess when the jug blows up.
John
Swing by an orchard and get a jug of fresh cider (not pastuerized, no preservatives). Put it in the fridge (or on the counter if you need it faster), and 'burp' it every day or two. It should ferment on it's own into slightly fizzy, tasty cider. (If you want to help it, give it some brewers yeast)
Just remember to burp the jug - otherwise it will keep creating CO2 and make a big old mess when the jug blows up.
John
BigDog
Head Chef
Emeril Lagasse has a few recipes for "adult" ciders. Haven't tried any, but I've heard rumors they are good.
cara
Master Chef
have something, not real with cider, but it could be worth a try?
Apfel-Zimt-Likör
ingridients:
2 Liter pure apple juice
1-2 cinnamon sticks
1 Liter Schnaps (some clear brandy?)
1 Liter rum (54%)
200g sugar (candy)
heat the juice and the cinnamon sticks and coll down again.
Mix in the the sugar and add the rum and schnaps.
you can vary the amount of sugar, but the more sugar the harder the next day.. ;o)
Apfel-Zimt-Likör
ingridients:
2 Liter pure apple juice
1-2 cinnamon sticks
1 Liter Schnaps (some clear brandy?)
1 Liter rum (54%)
200g sugar (candy)
heat the juice and the cinnamon sticks and coll down again.
Mix in the the sugar and add the rum and schnaps.
you can vary the amount of sugar, but the more sugar the harder the next day.. ;o)
