Mulled Cider with Bourbon
Cloudy apple cider mulled gently with cinnamon, clove and orange, then laced with bourbon off the heat for a warming autumn-into-winter cup.
Ingredients
- 750 ml cloudy apple cider
- 120 ml bourbon
- 30 g maple syrup or brown sugar — to taste
- 2 cinnamon sticks
- 4 whole cloves
- 1 orange — sliced into rounds
Method
- Pour the cloudy apple cider into a saucepan with the cinnamon sticks, cloves and half the orange slices.
- Add the maple syrup or brown sugar and warm gently over a low heat, never letting it boil.
- Let it steep at a bare simmer for 10 to 15 minutes so the spices infuse.
- Remove the pan from the heat, then stir through the bourbon.
- Ladle into heatproof mugs and garnish each with a fresh orange slice and a cinnamon stick.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Warm, around 65°C
- Garnish
- Orange slice and cinnamon stick
Mulled cider is one of the easiest ways to fill a kitchen with the smell of winter, and a measure of bourbon gives it backbone. The whiskey’s vanilla and oak notes sit beautifully alongside cloudy apple and warm spice, turning a humble pan of cider into something worth gathering around. Keep the heat low throughout, and add the bourbon only once the pan is off the hob so its flavour stays bright.
Tips
Use cloudy cider rather than clear apple juice for a fuller, more orchard-like flavour. Taste before sweetening; some ciders are sharp and need a little maple, while others barely need any. A bare simmer is plenty, as boiling makes the spices turn bitter.
This same gentle, spice-led method suits other spirits too. A small measure of Hot Apple Gin folded in off the heat brings a juniper-and-apple lift that plays nicely against the bourbon. For a fully spirit-forward bowl, you could even swap part of the whiskey for Hot Apple Gin and let the two share the spotlight.
Variations
Add a few thin slices of fresh ginger or a star anise for extra depth. A dash of Angostura bitters sharpens the finish, and a strip of lemon peel brightens the orchard fruit. For a richer cup, stir in a spoonful of apple butter as it warms.
Frequently asked questions
Should I use alcoholic or non-alcoholic cider?
Either works. Cloudy non-alcoholic apple cider keeps the focus on the bourbon, while a dry alcoholic cider gives a drier, sharper cup. Adjust the sugar to suit.
Why add the bourbon off the heat?
Boiling drives off the alcohol and dulls the bourbon's character. Stirring it in once the pan is off the heat preserves both the warmth and the flavour.
Can I make a larger batch?
Yes. Scale the cider and spices up proportionally and keep it on the lowest heat, adding the bourbon by the mugful so it does not cook off.
Related recipes
Mulled Apple Cider
Warm spiced apple cider — orchard-sweet, fragrant with cinnamon and clove, and easy to make alcoholic or alcohol-free.
Hot Apple Brandy
Calvados folded into warm cloudy apple juice with honey, cinnamon and clove — a rich, orchard-scented warmer with the brandy added off the heat.
Wassail
The traditional British spiced cider punch with baked apple, brown sugar and warming spices, a fragrant bowl steeped in midwinter custom and good cheer.
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