When frost lines your window panes, the first thing I reach for is a warm beverage. I love to serve a hot drink to friends gathered at the table during the colder months. Mulled cider is a usual staple. But sometimes, it’s fun to shake up old traditions and see if you can find a new favorite.
I think I’ve found a winner. Some cocktails go down smoother than others. But this one’s likely to get you into trouble—it’s just that good. And if you don’t want the booze, no problem! It’s a delicious mulled cider all on its own.
Satsumas are delicious, delicate oranges from China and make this drink sing. If you can’t find them, use whatever oranges you can find: clementines, tangerines, navel. It’s a forgiving recipe. And the higher-quality apple juice you can find, the more delightful this will be.
All this cider talk got me thinking—what other scrumptious sips can we make during the holidays? I’ve got a few ideas for you:
This is what we served at the pop-up podcast. Spicy and delicious—the rosemary is a great addition that’ll keep your guests guessing!
Yes, please! This is a fun, boozy alternative to mulled cider. The satsuma gives this cocktail a nice orangey kick.
This mix is clutch to have onhand during the holidays—either as a gift, or to serve unexpected guests. White chocolate shavings add a rich, creamy touch to this drink.
Need I say more? Leave out the rum if you’re making for the kiddos. But if Mom and Dad need an extra-special treat for the holidays, this might be just the ticket.Print
Satsuma Whiskey Cider
Yes, please! This is a fun, boozy alternative to mulled cider. The satsuma gives this cocktail a nice orangey kick. Inspired by Garden & Gun.
- Yield: Serves a crowd
- 8 cups unsweetened apple juice
- 2 cinnamon sticks
- 1 tablespoon chopped fresh ginger
- ½ teaspoon whole cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- Your favorite whiskey
- 4 to 5 small satsumas, sliced, plus some for garnish
- In a medium pot, combine the apple juice, cinnamon sticks, ginger, cloves, allspice, and nutmeg. 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 or cheesecloth into a lidded container. It will keep in the fridge for 1–2 weeks.
- When ready to serve, add ice to the glass, along with one shot of whiskey. Pour in the mulled cider, and squeeze in a slice of satsuma.
- Garnish with a fresh satsuma slice.