Eat. Drink. Read. Think.

Instagram Facebook Linkedin

Delivered to Your Mailbox Each Season. Subscribe Today.

Delivered to Your Mailbox Each Season.
Subscribe Today.

the fermented alaskan

Mulled Crabapple Cider

Drupal Default Image EAK26.png

Mulled Crabapple Cider

I absolutely LOVE crabapple season in Alaska—the fruits have such an amazing flavor. They are tart, sweet, and tannic and can be used for anything. My favorite drink to make with them is mulled cider. It is the perfect fall treat. I use the mulled cider in cocktails as well, and the results have been amazing. I often make cider-based tiki drinks, playing on the rum in the cider, but in The Crabby Captain, below, I use bourbon. I created this cocktail for a dinner at Whale’s Tail Bar and Bistro in The Hotel Captain Cook, hosted by Brown Jug, and the guests loved it. I hope everyone gets to make this. Cheers!
Print Recipe Pin Recipe
Servings 4 Cup(s)

Ingredients
  

  • 2 cups fresh crabapple juice (I use a juicer and juice the whole fruit. Blending the fruit in a high-powered blender like a Vitamix and straining out the big chunks would also work)
  • 6 ounces Two Seasons Meadery’s Spring Dreams Meadow Foam Honey Mead
  • 2 ounces Grand Marnier
  • 2 ounces Plantation Dark Rum
  • 1 cup brown sugar
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 1 teaspoon allspice berries
  • 2 star anise pods
  • 3 crushed cardamom pods

Instructions
 

  • Place all ingredients into a sous vide machine at 158° degrees F for 1 hour. Let it cool and then strain into bottles. If you do not have a sous vide, just put all the ingredients into a Crockpot or other slow cooker and cook on low for 6 hours. The mulled cider keeps up to 1 month in the fridge, and it freezes well for longer storage.

Related Stories & Recipes:

alaska-amaro-cocktail-1.jpg

Alaska Amaro Cocktail

I used a gin from Amalga Distillery in Juneau Alaska that was rested in Pineau des Charentes casks, which pairs perfectly with this amaro. Pineau des Charentes is a French apéritif made from a blend of grape juice and cognac that has been resting in French oak barrels for 12 months. It has a fruity vanilla flavor and the gin really pulls those flavors out of the barrel. Use your favorite gin for this wintry cocktail.
molecular-mixology-1.jpg

Molecular Mixology: A Kelp Cocktail Down by the Bay

Inspired by the sea, and the classic dirty martini, I created this edible sphere which bursts in your mouth when you eat it. That’s right, you can eat this cocktail. It’s savory, with salty flavors of the ocean, herbs from the gin, and umami from the kelp. I hope you all have as much fun making this as I did. Originally published in Issue No. 23, Spring 2022
Crabby Captain.png

The Crabby Captain

I absolutely LOVE crabapple season in Alaska—the fruits have such an amazing flavor. They are tart, sweet, and tannic and can be used for anything. My favorite drink to make with them is mulled cider. It is the perfect fall treat. I use the mulled cider in cocktails as well, and the results have been amazing. I often make cider-based tiki drinks, playing on the rum in the cider, but in The Crabby Captain, below, I use bourbon. I created this cocktail for a dinner at Whale’s Tail Bar and Bistro in The Hotel Captain Cook, hosted by Brown Jug, and the guests loved it. I hope everyone gets to make this. Cheers!

You May Also Like:

Related posts:

aged-chocolate.jpgAged Chocolate Cherry Eggnog honey-berry-majito.jpgHoneyberry Mojitos Drupal Default Image EAK26 (2).pngBobbing for Apples Cocktail

Sign up to stay in touch!

View our Digital Edition

cover-alaska-winter-2025

Read Past Issues

Follow Us

Instagram Facebook Linkedin

Member of Edible Communities

Stay in Touch

Subscribe To Our Newsletter

Please don't ask me again