6th November 2007

Rum-Spiced Cider

Perfect on a cool Fall day.


2 qts. apple cider, preferably fresh and unfiltered
1/3 c. packed light brown sugar
2 pieces (2 inches each) cinnamon stick
12 whole cloves
12 allspice berries
2 c. dark rum
1/2 stick (4 tbsps.) unsalted butter, sliced into 8 pats (optional)
8 long cinnamon sticks, for garnish


In a non-reactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, and all-spice. Set over medium-low heat, partially cover, and slowly bring just to a boil, stirring occasionally and skimming any scum that forms on the surface.

Meanwhile, divide the rum among 8 large mugs. Drop a pat of butter and a cinnamon stick into each mug if desired. Strain the cider into the mugs and serve immediately.

This recipe serves 8.

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The Bartender