Autumn is when we start to crave apple and cinnamon more than other times of the year. Infusing apple cider with mulling spices (e.g., cinnamon, cloves, allspice, and nutmeg) gives it that fall feel that we relish when the weather gets cooler. To make mulled cider, you can either purchase a mulling spice mix (available in most supermarkets and at Penzey’s Spices – my personal preference) or make your own using one of the many recipes available online. You also can use mulling spices in wine to create a cocktail similar to that Christmas classic called wassail.
This cinnarum cider is a particularly perfect party cocktail, so ratios are provided to make it easy to mix up any size pitcher. This is a cold cocktail, but if you prefer to serve something warm in a cup, omit the ginger ale and make up the difference with more mulled cider – or more rum!
1 part dark rum
2-3 parts cold mulled apple cider
2-3 parts cold ginger ale
cinnamon sticks for garnish
Steep mulling spices in apple cider in the refrigerator overnight. I prefer to use Martinelli’s cider, which comes in a 50-ounce glass bottle, with 2 tablespoons mulling spices. I use large Finum tea filters for the spices to avoid having to strain the mixture; their extra-long length make them perfect for this kind of infusing.
Before serving, remove the filter bag (or strain the cider so no remnants of the spices remain). Combine all ingredients in a glass or pitcher. To serve, pour over ice in individual glasses, and garnish each glass with its own cinnamon swizzle stick.