The Masquerade: a warm cider cocktail
Looking for an easy cocktail to chase the cabin fever away? We served up this comforting, tasty drink in the Jack Link’s Legend Lounge before recent performances of The Phantom of the Opera, and it was so popular we decided to bring it back to warm up the crowds before My Fair Lady. Recreate the fun of our pre-show lounge with this recipe. It helps create a cozy mood with or without the rum.
Servings: six 12-ounce glasses
32 ounces regular, no sugar added apple cider
32 ounces honey crisp apple cider
1 small orange, sliced
3 cinnamon sticks
4 whole cloves
1 star anise pod
3 cardamom pods
1.5 ounces rum (optional)
Additional cinnamon stick for garnish (optional)
Whipped cream (optional)
Make spice sachet by pouring all spices onto piece of cheese cloth. Pull up the corners and add a twist tie or a knot above the spices.
In a nonreactive stock pot over low heat, add apple cider and spice sachet. Heat 30 to 45 minutes. Longer cook time makes for stronger spice flavor.
Remove the sachet and add rum. Garnish with a cinnamon stick and whipped cream. Serve hot.