Boiled Cider Syrup and a Ciderhouse Whiskey Cocktail |

Boiled Cider Syrup and a Ciderhouse Whiskey Cocktail |

In certain parts of apple country, most notably western New England and along the eastern slope of the Blue Ridge Mountains, a long-favored tradition was the making of boiled cider. From the colonial period until the 1920s, wherever orchards proliferated, this syrup was a pantry staple, a general-purpose sweetener that cooks reached for in the way we might turn to honey today. It bound mincemeat and pots of baked beans, filled pie crusts in New England and moistened fruitcakes in Virginia. What it wasn’t typically used for was pouring over pancakes or biscuits (but don’t let anyone tell you it shouldn’t be). Today I’ll also use it for topping some ice cream, adding to hot water for a warm cider drink or using it for one of my fall concoctions, especially combining it with bourbon. This Ciderhouse Whiskey Cocktail is a simple combination of boiled cider syrup, bourbon and lemon and it’s sort of perfect.

Ingredients

  • 8 cups apple cider
  • 2 oz. bourbon
  • 1 oz. cider syrup
  • A strip of lemon zest
Read the whole recipe on Creative Culinary