She might kill me for revealing the recipe for her hot cider, but I’ll take the chance. Regardless of your base spirit, there’s nothing quite like finishing it with a touch of Carpano Antica and maple syrup. Be careful with your measurement on the maple, as it can quickly send things into sugar high territory. Used appropriately, it lends a wonderful richness to complement the other flavors present, whether you started with rum, cognac, rye, or bourbon. Now why vermouth? Why not?! Punt E Mes’ prodigious use of bittersweet botanicals bring in the complexity. And don’t be scared of heating it: mulled wine was good enough for Clarence, and after a few mugs of this cider you’ll agree it’s a wonderful life.
For one mug…
1 oz Blackbeard Spiced Rum
1 oz Rittenhouse Rye [or the bourbon of your choosing if you're taking smooth over spicy]
.5 oz Punt y Mes
.5 oz Pure Maple Syrup
.25 oz fresh lemon juice
.25 oz fresh o.j.
4 oz Trader Joe’s Spiced Apple Cider
dash Fee Brothers whiskey barrel bitters
Heat. Top with lemon and orange zests.
Allan Katz, Caña Rum Bar General Manager