“This cocktail is almost too easy to drink,” says Timothy Pakron, whose new cookbook Mississippi Vegan is out this month. “You know, the kind that can get you into trouble. First, you simply make a killer mulled cider by infusing apple juice with loads of spices and fresh ginger. Then you mix that with some buttery whiskey in a glass and garnish with a squeeze of fresh satsuma. Like I said, trouble.”
Satsuma Whiskey Cider
Mulled Cider
8 cups high-quality pure, unsweetened apple juice
2 cinnamon sticks
1 tablespoon chopped fresh ginger
½ teaspoon whole cloves
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Cocktail
Ice, preferably one large cube
Kentucky bourbon whiskey
4 to 5 small satsumas, sliced, plus some for garnish
Preparation
- Make the mulled cider: In a medium pot, combine the apple juice, cinnamon sticks, ginger, cloves, allspice, and nutmeg and bring to a boil. Reduce the heat and simmer for about 20 minutes. Once it smells fragrant and spicy, remove from the heat and let cool. Strain through a fine-mesh sieve into a jar. It will keep in the fridge for 1 to 2 weeks.
- When ready to serve, add ice to the glass (bonus points for cute mason jars), along with one shot of whiskey. Pour in the mulled cider and squeeze in a slice of satsuma. Garnish with a fresh slice.
Reprinted from Mississippi Vegan by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Timothy PakronGarden & Gun has an affiliate partnership with Bookshop.org and may receive a portion of sales when a reader clicks to buy a book. All books are independently selected by the G&G editorial team.