Jeff Bell's Spey Cider

November 21, 2019
0 Ratings
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
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Jeff Bell's Spey Cider
  • 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:
  • 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
  • 1 large handful sliced pumpkin, skin and seeds removed
  • Sugar
  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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