I’m helping with Thanksgiving dinner this year. I don’t know if your family holidays are like mine, but ours usually start with an afternoon dinner and stretch far into the evening. My family are not drinkers. If they were, I’d serve this at that moment when a few brave souls start recovering from the meal and are searching the kitchen for leftovers.
It would be the perfect moment because this drink is warm in every way. The apple cider, the Tuaca, the orange, the bourbon. All the warm flavors come together and make something so comforting that, well… you might just want to lay down by the fireplace for a nap and let Thanksgiving dinner digest properly.
Hot Apple Pie Cocktail
(makes 1 drink, scales easily)
.75 oz. bourbon (I used Maker’s Mark)
.25 oz. triple sec
1.5 oz. Tuaca
4 oz. fresh, unpasteurized apple cider
Sweetened whipped cream
Ground cinnamon, for garnish
Apple slice, for garnish
Combine bourbon, triple sec, Tuaca and apple cider. Heat to desired temperature. Pour into a mug and top with whipped cream and sprinkle with cinnamon.
This drink was adapted from a recipe by Dale DeGroff in The Craft of the Cocktail. I added bourbon and triple sec, because I’m fancy like that. And because I felt that the drink needed a little more bite and a little more complexity.
As with the Irish Coffee, whip your cream so it’s still slightly runny and pourable. It really makes it easy to top the whole drink evenly. Sweeten your cream to taste. The cider I’ve had this year is extra sweet, so I sweetened my cream very little.