Theo Nash
There are many different types of alcohol that can be added to mulled cider, including bourbon, rum, whiskey, brandy, and dark aged rum. The alcohol is usually added after the mulling process is complete, as adding it at the beginning can make the cider slightly bitter. The type of alcohol added is often a matter of personal preference, and different recipes may call for different types of alcohol to complement the sweet and spicy flavors of the cider.
| Characteristics | Values |
|---|---|
| Alcohol Type | Bourbon, brandy, whiskey, rum |
| Alcohol Colour | Dark |
| Flavour | Caramel |
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What You'll Learn
Bourbon
When making mulled cider with bourbon, it is important to consider the amount of alcohol that will be retained in the drink. Simmering the cider for just 15 minutes can cause 40-90% of the alcohol to evaporate, so it is recommended to add the bourbon after the cider has been heated, or to only heat the cider for a short time. One recipe recommends simmering the cider for 20 minutes to allow the flavours to meld, and then stirring in the bourbon just before serving.
To make mulled cider with bourbon, you can use either apple juice or cider as your base. If using apple juice, it is recommended to use unfiltered apple juice, as this has a haze that is classic to mulled cider. You can then add spices such as cinnamon sticks, cloves, and star anise, as well as citrus flavours like orange slices or lemon juice. After simmering the cider or juice with the spices and citrus, add the bourbon and let it sit for 10 minutes so that the flavours can meld.
When serving, you can garnish the drink with orange or apple slices, or a cinnamon stick. You can also add a teaspoon of honey to taste. If you are serving the drink to a range of guests, including children or those who do not want alcohol, you can set up a "spike-it-yourself" mulled cider station, allowing guests to add their own bourbon to taste.
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Rum
To make mulled cider with rum, it is recommended to use cloudy, unfiltered sweet cider or the fresh juice of pressed apples. This is combined with spices such as cloves, allspice berries, and cinnamon sticks. The cider is then heated, either on the stove, in a slow cooker, or in the microwave. Once heated, a shot of rum is added to each mug, along with a spoonful of cinnamon pieces, and the drink is served immediately.
Some recipes also include other ingredients such as brown sugar, butter, maple syrup, or lemon and orange slices, to add extra sweetness and flavour to the drink.
For a fun twist, you can create a "spike-it-yourself" mulled cider station, where guests can add their own shot of rum to their drink, allowing the drink to be enjoyed by both adults and children.
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Brandy
When making mulled cider with brandy, it is best to wait until the cider has been flavoured by the spices before adding the alcohol. This is because adding the brandy at the beginning can give the cider a slightly bitter taste. Once the cider has been flavoured, add the brandy, and let the flavours meld together for a few minutes before serving.
The amount of brandy added to mulled cider can vary depending on personal preference. A good starting point is to add one tablespoon of brandy to each mug of cider. The brandy can be poured into the mug first and then the cider mixture can be poured on top. This method ensures that the brandy is evenly distributed throughout the drink.
In addition to brandy, other types of alcohol that can be added to mulled cider include rum, bourbon, and maple syrup. These ingredients can be added in addition to or instead of brandy to create different flavour profiles. It is important to note that the alcohol should be added at the end, after the cider has been flavoured, to avoid a bitter taste.
When serving mulled cider with brandy, it can be garnished with apple slices, orange twists, and a cinnamon stick. These garnishes add a touch of flavour and elegance to the drink. The cider can be served in a teacup, mug, or directly from a saucepan if made in a large batch.
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Whiskey
To make a hot whiskey cider cocktail, simply combine fresh pressed apple cider, Irish whiskey, mulling spices, and, if desired, unsweetened cream. Garnish with a pinch of ground cinnamon and, optionally, a cinnamon stick.
For a more detailed recipe, start by placing all ingredients except the whiskey into a pot. Bring to a slow boil, stirring frequently to prevent scorching. Reduce to medium-low heat and simmer, uncovered, for at least an hour. Strain out the spices and fruits, then return the mulled juice to the stove to keep warm. To serve, pour six ounces of the mulled cider into a mug, top with two ounces of whiskey, and garnish with an orange wheel and cinnamon stick.
If you're short on time, a "cheater" version involves heating cider in the microwave and then infusing it with a spiced tea bag (such as orange spice). You can then add whiskey and a little honey to taste.
When spiking mulled cider with whiskey, it's best to wait until the mulling is done before adding the alcohol. This prevents the cider from taking on a slightly bitter taste and ensures that the alcohol doesn't evaporate during the simmering process.
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Spiced Alcohol
When mulling cider, it is common to add alcohol to the drink to give it an extra kick. The most popular choice of alcohol seems to be rum, with many recipes calling for a splash of rum to be added to the cider. Dark rum with caramel flavours is often recommended, and spiced rum is also suggested to add extra warmth. However, there are a variety of other alcohol options that can be added to mulled cider.
Bourbon is a popular choice, with some recipes suggesting a tablespoon be added to each mug of cider. Whiskey is also recommended, with one source suggesting that rye whiskey works well. Brandy is another option, and one source recommends it as a good pairing with the sweet spices and apple cider.
Some recipes suggest adding the alcohol at the end, allowing the cider to mull first so that the flavours can meld together. This also prevents the cider from tasting slightly bitter, which can occur if the alcohol is added at the beginning.
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Frequently asked questions
Dark liquors with caramel flavours tend to work well with mulled cider. Alcoholic drinks that can be added include bourbon, brandy, whiskey, and dark rum.
It is best to wait until the mulling spices have flavoured the cider before adding the alcohol. Adding alcohol at the beginning can make the cider slightly bitter.
It is recommended to use fresh apple cider or unfiltered apple juice for the best flavour. Cloudy, unfiltered sweet cider made from the fresh juice of pressed apples is preferable.
