Tennessee Whiskey Cider Two Ways
Fall flavors abound in this spiced cider cocktail that can be prepared either hot or cold. With just a few small adjustments, these simple ingredients create both a refreshing cocktail and a warming hot toddy that can be enjoyed all season long.
Creator: Rachel Ramirez
On the Rocks
2 oz Nelson’s Green Brier Tennessee Whiskey
2 oz spiced apple cider (see recipe below)
.25 oz lemon juice
.5 oz demerara simple syrup
1 dash cardamom bitters
Combine all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a rocks glass over ice. Express the oils from a lemon peel over the top of the drink and insert peel into the drink.
Hot Cider
2 oz Nelson’s Green Brier Tennessee Whiskey
4 oz spiced apple cider (see recipe below)
.25 oz lemon juice
.5 oz demerara simple syrup
1 dash cardamom bitters
Add Nelson’s Green Brier Tennessee Whiskey to a cocktail mug. Combine local cider, lemon juice, demerara and bitters in a small saucepan and simmer until heated through. Add to mug and stir briefly to combine. Garnish with a clove studded lemon wheel.
To create the spiced apple cider, combine half a gallon of local apple cider with three cinnamon sticks, one tablespoon of allspice and one tablespoon of whole cloves in a saucepan. Heat to a simmer, stirring occasionally. Let the spices continue to steep while the cider cools, then strain the cider. Store in an airtight container in the refrigerator.