Yama Siphons Lifting Spirits with Mulled Cider

IMB-Yama-Mulled-Cider-FLAT

It’s time for the second recipe in our coffee/infused cocktail series. What we have for you is a classic mulled cider. We are pretty big fans of cider at Espresso Parts. In fact two of our team members own Whitewood Cider here in Olympia! This drink pairs well with Filson blankets and your favorite book. Enjoy!

The following recipe is for the 4 cup siphon brewer but you can easily cut the recipe in half for a 2 cup or double it up for the 8 cup.

Ingredients

  • Hard cider (preferably dry to medium dry).

  • 2oz spirits: Apple spirits are preferred such as based Apple Brandy, Calvados, or Apple Jack to taste/strength, rum and whiskey will also work.

  • 3-6 cloves

  • Cinnamon stick 1-2 1” pieces should suffice

  • 2-3 allspice berries

  • Orange, any variety the more flavorful the better. About 1/4 orange worth of zest or a few good slices of peel removed with a fruit/vegetable peeler and squeeze for juice.

  • Apple slices (Save some for garnish)

  • Optional Tbsp of honey or sugar (white or brown)

The above ingredients represent a good basic mulled cider. If you are feeling adventurous you can and should add anything and everything you can imagine such as vanilla, ginger, anise, nutmeg, etc..

What to do:

1.) Pour all the liquid ingredients into the bottom beaker along with a splash (2-3 Tbsp) of orange juice.

2.) Place all the dry ingredients into the top beaker and some orange zest or peel.

3.) With the top beaker firmly placed into the bottom apply heat. Once the liquids reach the top beaker let the mulling commence for 3-4 minutes.

4.) Remove heat source from the bottom beaker and let the liquids filter through.

5.) Serve in your desired cup and enjoy!

Words of wisdom/caution:
Drink responsibly! Always be careful when heating alcohol with open flame. Do not leave unattended. Just as with all siphon brewing and usage the bottom bowl is under pressure when in use, do not leave heat applied for extended periods of time.

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