Hear that? It’s the sound of cider jugs hitting shelves with a jolly thump. Your next move? Pour that tawny spiced elixir into every cocktail that comes your way from now until springtime.
Leave the fragile glass punch bowl in its bubble wrap. This piquant punch requires a sturdier vessel, like a hollow pumpkin. Fill that gourd with a burly duo of bourbon and ancho chile liqueur, mellowed with a bit of honey syrup and a sparkling cider topper.
What’s that, Hot Buttered Rum? Couldn’t hear you over the sound of your evil twin knocking it out of the park. To be fair, he’s working with some high-quality henchmen, as in Sherry-infused butter and hot mulled cider. After all, the only thing better than butter is sherry butter and there’s no refusing a cider that’s just got its mull on. Better luck next year, HBR.
Mixing your cocktail