Rather than baking spices, this mulled cider created by Jane Keenan, beverage director at Mother of Pearl and formerly Cienfuegos in New York City, uses jalapeños and ginger to warm the belly and soul. Serves 3 as written. Scale the recipe proportionately to desired number of servings.
- 2 oz. apple cider
- 3 oz. lemon juice
- 1½ oz. ginger syrup
- 1½ oz. jalapeño honey syrup (recipe below)
- 4½ oz. Redbreast 12 year old (or other single pot still Irish whiskey)
- Garnish: manicured apple slices, lemon wheels, and jalapeño slices
Place all ingredients in a pan and bring to a simmer. Keep on low heat for 10 minutes. Garnish with apple slices, lemon wheels, and jalapeño slices before serving. Serve in tea cups or mugs. (For a cold version, build all ingredients in a punch bowl with large ice chunks. Stir 30 seconds. If traveling, keep ice separate until ready to serve.)
Jalapeño Honey Syrup
- 1 jalapeño, roughly chopped
- 8 oz. honey
- 8 oz. warm water
Using a blender or immersion blender, blend all ingredients together. Let sit 30 minutes. Fine strain into an airtight container. Keep refrigerated up to two weeks.