For this fall cocktail recipe, use a vacuum style coffee maker to infuse whiskey and apple cider with cinnamon, clove, nutmeg, and lemon.
Ingredients
- 8 ounces sweet apple cider
- 2 ounces apple schnapps
- 1 ounce hot cinnamon whiskey
- 1 thin slice of lemon
- 1 stick cinnamon
- 8-10 pieces of clove
- ¼ teaspoon ground nutmeg
Preparation
Using a vacuum style coffee maker (pictured), we infuse our liquid ingredients with cinnamon, clove, nutmeg, and lemon. Once our liquid ingredients have fully entered the upper infusion chamber, we remove the heat source and allow our beverage to return to the serving vessel.
This recipe may be re-created at home using a saucepan and the application of low heat. Simmer liquid ingredients until steam begins to rise. Add fresh ingredients to simmering liquid and gently stir for 30 seconds. (Be careful not to crush or muddle the fresh lemon; the excess fruit juices will make the final product too sour.)
Cover and remove from heat. Allow to stand for 5 minutes. Strain liquid to remove dry components and pour into glass coffee mugs. Garnish with a slice of cinnamon stick, a sprig of mint, or slices of fresh lemon or apple.
