It’s fall, the peak of apple season in the Pacific Northwest and, last time I was at the family farm, picking had begun. My brother invested in a press which takes the fruit right off the tree making it into the most delicious fresh cider you’ve ever tasted.
This recipe, a cross between hot buttered rum and apple cider, tastes like quintessential fall. It’s ripe for those crisp days when you aren’t quite ready to let cocktails on the back deck go. Cheers, friends!
Orasella’s Buttered Rum Cider
For the cider
3c fresh pressed cider
1c brown sugar
3T unsalted butter or coconut oil
1oz Orasella cherry syrup (what’s left in the jar after you use your Orasella maraschino cherries)
1/2t cinnamon
1/4t ground ginger
1/4t ground nutmeg
pinch salt
To add to the mug after the cider is made
6oz dark rum
Bring all cider ingredients to a boil in a medium sauce pan, stirring until fully dissolved. Divide evenly among 4 mugs and add 1.5 oz dark rum to each mug. Enjoy!