It should come as no surprise that we’re cider fans here. Nadia herself is from Québec, heralded as one of the best places in North America for cider making, and the sad sap writing this has celiac disease and can never drink another sip of beer in his life. Hooray for cider!
There are two styles of cider: hard and sweet. Hard is the boozy stuff, while sweet is that cloudy apple-juice stuff you buy in a jug from a farmstand. You can use either version in this cocktail, which adds a kick of spiced rum and the aromatic complexity of Angostura. If you’re using sweet cider, this recipe will give you a warm, syrupy drink that’s perfect for those autumn nights. If you’re using a hard cider, you’ll get a cold cocktail with a spritz of bubbles and some extra booze. Choose whichever fits!
– 1 1/2 oz. spiced rum
– 6 oz. apple cider (half a bottle, if you’re using hard cider)
– Angostura bitters
– Apple slices, for garnish
For hot cider: Gently heat the cider in a small saucepan over medium heat. Pour into an old fashioned glass. Add rum and bitters, then stir. Garnish with apple slices.
For cold cider: Pour cider into an old fashioned glass (ice optional), then add rum and bitters. Stir gently to retain carbonation. Garnish with apple slices.
h/t to the Drink Kings for the inspiration and photo