The weather is getting cooler, the days are getting shorter, and many of us are falling into a state of consistent existential dread.
It’s exactly the time to have a warm and soothing cocktail to help get cozy and relax.
Mulled Hot Rye Cider
Courtesy Scott Harris, founder and general manager of Catoctin Creek Distilling Co.
- 1/2 Gallon of Apple Cider
- 2 Satsuma Oranges
- 1 Honey Crisp Apple
- 3 Cinnamon Sticks
- 10 Cloves
- Catoctin Creek Roundstone Rye whisky
Preparation: Thinly slice the oranges and apple horizontally. Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves. Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant. Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug. Garnish with an apple or orange slice, half a cinnamon stick and cloves.
Courtesy Brandon “Habi” Habenstein, beverage director of The Kitchen & Bar at Bardstown Bourbon Company
- 1 oz. Bardstown Bourbon Co. Fusion Series
- 1 oz. Sweet Potato Butter*
- 3 oz. Boiling Water
- Freshly Grated Nutmeg
Preparation: Combine bourbon and sweet potato butter in a mug. Top with boiling water. Stir to combine. Grate nutmeg on top.
*Sweet Potato Butter
- 2 cups Peeled, Chopped Sweet Potatoes
- 8 tbsp. Unsalted Butter
- 1/4 cup Raw Sugar
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Salt
- 1/8 tsp. Ground Ginger
- 1/8 tsp. Ground Nutmeg
Preparation: Boil peeled, chopped sweet potatoes until quite soft (~20 minutes). Drain liquid and mash while hot. Add remaining ingredients to mashed potatoes. Stir until thoroughly blended––the creamier, the better.
Mulled Bourbon Cider
Courtesy Tory Pratt, founder, Pratt Standard Cocktail Co.
- 1 1/2 oz. Bourbon
- 1 oz. Pratt Standard Cocktail Co. Tonic Syrup
- 4 oz. Apple Cider
- 1 Cinnamon Stick
Preparation: Pour cider and tonic into a microwave safe mug and heat until boiling, usually 30 seconds to 1 minute. Add the bourbon and stir briefly to combine. Garnish with cinnamon stick.