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 a 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.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Smoked Whiskey Apple Cider Cocktail Recipe
- 8 cups unfiltered apple cider
- 1 Fuji apple
- 4 whole cloves
- 2 whole cinnamon sticks
- 1 medium orange sliced
- 1/4 cup honey
- 2 1/2 tablespoons lapsang souchong smoked tea (about 6 tea bags)
- 1 cup aged rum, whiskey, or bourbon
- Simmer The Apple Cider: 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.
- Add The Smoked Tea And Serve: Remove cover, raise the 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 cool completely and store in an airtight container in the refrigerator. Serve hot.