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