Log In / Sign Up
HOME
>
RECIPES
>

Smoky, Hot, Scotch Apple Cider Recipe

Smoky, Hot, Scotch Apple Cider
Difficulty: Easy | Total Time: | Makes: 1 drink

Don’t let smoky Scotch scare you away from this drink—we use just a dash of the peaty stuff in this warming cup of cider (sort of like you’d use absinthe in a rinse). The bulk of the booze is a not-so-peaty whisky, to keep the overall drink balanced.

This was featured as part of our Hot Boozy Drinks recipe gallery.

INGREDIENTS
  • 1/2 cup apple cider
  • 1 teaspoon honey
  • 1 (3-inch) cinnamon stick
  • 1 (1-by-2-inch) lemon peel
  • 2 tablespoons single-malt, not-heavily-peated Scotch whisky, such as Glenlivet
  • 1/4 teaspoon heavily peated Scotch whisky, such as Laphroaig
  • 1 1/2 teaspoons freshly squeezed lemon juice
INSTRUCTIONS
  1. Heat the apple cider, honey, cinnamon stick, and lemon peel in a small saucepan over medium heat, stirring until the honey has melted and the cinnamon is fragrant, about 3 minutes.
  2. Turn off the heat, add both Scotches and the lemon juice, and stir to combine. Transfer to a heatproof glass and garnish with the cinnamon stick and lemon peel.
    Write a review | 3 Reviews
  • Smoky, Hot, Scotch Apple Cider Recipe
    5

    OMG My husband and I made this last night to fill a thermos to go to the movies! It was awesome! We did it before seeing this post, and I was googling to see if it was an known cocktail. We used fresh pressed unfiltered apple juice, and simmered it with cinnamon sticks and cloves, reduced and simmered for an hour, then added Balvenie 12 Scotch Whiskey, lemon juice, hot water, simple syrup. BOMB!!!

  • Smoky, Hot, Scotch Apple Cider Recipe
    5

    Pure delicious-ness. The liquor pricetags beg you to go all the way--so go all the way (its worth it)--use a Meyer lemon and local pressed apple cider if you can, with peaty Talisker and floral Glenlivet--so SO good. We got to top it off with raw honey from our hives out back--but I don't think you have go that far to be wowed by this little concoction! Dangerously good.

  • This recipe is one of my favourites because I get to use not one, but two of my most expensive single malt scotch whiskeys. Although the author's recipe concoction proves most delicious, I've made some adjustments to the aforementioned preparation which I think really up the ante.

    In addition to the aforementioned ingredients, I suggest that you add two teaspoons of gold leaf and 5 generous pinches of safron. This drink is also best enjoyed from a crystal goblet after having been stirred with a spoon of solid gold (sterling silver may do in a pinch).

    This recipe was taught to me by Pierre LaDroit, famous french bartender at chalet LaGroin atop the wispy peaks of the French alps.

Share with your friendsX