Satsuma Whiskey Cider

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:

Merry Mulled Cider

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!

Satsuma Whiskey Cider

Yes, please! This is a fun, boozy alternative to mulled cider. The satsuma gives this cocktail a nice orangey kick.

Homemade Hot Chocolate for a Crowd

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.

Hot Buttered Rum

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.

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.

• Author: Kristin Schell
• Yield: Serves a crowd

Scale 1x2x3x

Ingredients

• 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

Instructions

1. In a medium pot, combine the apple juice, cinnamon sticks, ginger, cloves, allspice, and nutmeg. Bring to a boil.
2. Reduce the heat and simmer for about 20 minutes. Once it smells fragrant and spicy, remove from the heat and let cool.
3. Strain through a fine-mesh sieve or cheesecloth into a lidded container. It will keep in the fridge for 1–2 weeks.
4. 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.
5. Garnish with a fresh satsuma slice.