There is a small pinky toe-sized part of me that wishes I were a curmudgeonly writer. That I could pull off the dark wood office look, wear a smoking jacket, and pull out brown booze whenever writer’s block sets in. But that is not my life (namely because I’m not a dude nor am I some great writer nor do I live in the 1950s) so I instead channel that wish into cocktails like this Smoked Whiskey Apple Cider. When the weather cools down, I want a drink that’s going to warm me from within and keep me going no matter the temp and, let’s be honest, nothing helps more than a dash of good liquor. Nothing except a spiced and spiked apple cider with smoky flavor from lapsang souchong tea. It’s a smoked tea that is way too much for me on its own but is a major do in something like this drink.
(about 6 tea bags)
Fill a medium saucepan with apple cider, apple, cloves, cinnamon sticks, orange slices, and honey and bring to a boil over high heat. Reduce heat to a simmer, cover, and let the cinnamon and cloves infuse until desired strength, about 10 to 15 minutes.
Remove cover, raise heat, and bring back to a boil. Once it reaches a boil, stir in lapsang souchong tea, reduce heat to a simmer, and let steep to desired strength, about 4 to 6 minutes. Strain mixture, stir in alcohol, and ladle into cups or let cool completely and store in an airtight container in the refrigerator. Serve hot.
Photo by Aida Mollenkamp // Food Styling by Lillian Kang