Christmas

Jeff Bell's Spey Cider

by:
November 21, 2019
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Jeff Bell's Spey Cider
Photo by Rocky Luten
  • Prep time 1 hour 10 minutes
  • Cook time 1 hour
  • Makes 1 cocktail
Test Kitchen Notes

This warm-and-cozy whisky cocktail from mixologist Jeff Bell is just what you want to sip curled up next to a fire, as snow gently falls outside your window.

This recipe is shared in partnership with The Balvenie Single Malt Scotch Whisky. —The Editors

What You'll Need
Watch This Recipe
Jeff Bell's Spey Cider
Ingredients
  • For the cocktail:
  • 3 ounces spiced apple cider
  • 1 ounce The Balvenie 14 Year Old Caribbean Cask
  • 1/2 ounce pumpkin consommé
  • 1/4 ounce Palo Cortado sherry
  • 1/4 ounce aged Caribbean rum
  • 1 lemon wheel, for garnish
  • Cloves, for garnish
  • For the spiced apple cider and pumpkin consommé:
  • SPICED APPLE CIDER:
  • 1 gallon apple cider
  • 80 grams sliced ginger
  • 200 grams orange juice
  • 80 grams orange peel
  • 20 grams whole black peppercorns
  • 24 grams cardamom pods
  • 60 grams cinnamon sticks
  • 10 pieces clove
  • 2 vanilla beans
  • PUMPKIN CONSOMMÉ
  • 1 large handful sliced pumpkin, skin and seeds removed
  • Sugar
Directions
  1. For the cocktail:
  2. Warm the ingredients over low heat. Serve hot in a toddy glass. Garnish with a lemon wheel studded with cloves.
  1. For the spiced apple cider and pumpkin consommé:
  2. For the spiced apple cider: Mix all the ingredients in a large pot and bring it to boil. Simmer for 20 minutes.
  3. Remove from heat and let it sit for 30 minutes, then strain through a chinois.
  4. For the pumpkin consommé: Peel and slice pumpkin and remove the seeds.
  5. Wrap in a cooking bag and add 20% sugar of the weight of the pumpkin. Sous vide it at 200°F for 1 hour, or until the fruit is soft.
  6. Strain through a chinois and let cool.
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