This started out as an experiment. We had sweet cider in the fridge, an unopened bottle of Makers Mark in the bar and a SKORDO Mulling Kit in the pantry. The cocktail pretty much made its self.
I use mulling spices year round for pickling and teas. This was my first time using them to infuse alcohol and the end result was spicy, warm and bolder than a standard mulling. The whiskey picked up the best elements of the star anise, allspice and cinnamon sticks.
Because this was a weeknight test, I didn't let the whiskey and mulling spices sit for as long as I would have liked. Next time I'll let the whisky and spices infuse for a minimum of two hours. My infusion equipment was basic: Two small mason jars and the muslin bag from the mulling kit.
Makes two drinks
Ingredients:
- 2 Jiggers Whiskey
- 1/3 of the ingredients in a SKORDO Mulling Kit
- 1 tsp Pure Maple Syrup
- Juice of an Orange quarter
- 2 Jiggers Apple Cider
- Cinnamon Sticks and Orange slice to garnish
Recipe:
Pour the whiskey into a glass container with a lid. Put the mulling ingredients in the provided muslin bag and submerge in the whiskey. Let rest for 1 - 3 hours.
Add the maple syrup, orange juice, apple cider and infused whiskey to a cocktail shaker. Shake vigorously! I made mine with a cube in the glass, but these would also be great shaken with ice and served neat. Pour into a waiting glass and garnish with orange and cinnamon.