Satsuma Whiskey Cider

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.


  • 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


  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.