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December 2005 Issue
by Robbin Orbison
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Mulled Cider

Another popular mulling beverage is cider, which can be perked up by the addition of a little spirit. Here is a nicely spiked mulled cider recipe:
  • 1 quart apple cider
  • 1 cup brandy
  • ¼ cup brown sugar
  • 6 whole allspice
  • 6 whole cloves
  • 1 cinnamon stick
  • ground nutmeg
  • orange slices
Combine all ingredients except brandy, orange slices and nutmeg in a pot and simmer for half an hour. Add brandy heat gently until just warm. Do not allow to boil once you have added the brandy. Strain and serve with floating orange slices and a dash of nutmeg as garnish.
  • Yields: 4 servings


What makes a toddy different from a mulled beverage is that a toddy is made with liquor only, no wine, and it is typically made hot by simply pouring hot water or other hot liquid into the liquor. Here is a base toddy recipe.


Base Toddy Recipe

  • 1-2 oz liquor -- The most commonly used are rum and brandy, including flavored varieties. Irish whiskey is also popular, but there is no rule. You can even combine two liquors.
  • 1 cup hot liquid -- Most recipes use hot water, but some use tea or coffee. Technically the standard Irish Coffee could be considered a toddy.
  • 1 tsp – 1 tbsp sweetener -- An advantage of the toddy is the sweetener can go in at the end and you can add a bit at a time until desired sweetness. Any favorite sweetener can be used.
  • Spices to taste (optional)
  • Lemon or orange zest, juice or fruit (optional)
To make, place all ingredients into a mug and stir to combine. Add garnish as desired.
  • Yields: 1 serving

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