Spiced Cider Syrup Cocktail Adventure

The generic apple cider made me angry. Not total Greek rage, but I was definitely frustrated. The cider was watery, tasted like nothing, and had simmered on the stove for hours without turning into anything better.

I also felt upset on behalf of all the people involved in producing the cider — all the suffering that led to such disgusting brown liquid. Maybe it was the pandemic. Supply chain bottlenecks. Labor shortages. Insultingly low pay. Illness. Burnout.

That cider tasted like failure. Pure, unmitigated failure. So I vowed to try again.

We picked up a half-gallon of expensive organic spiced cider made by a locally available brand that we’d had and enjoyed before. This time I tasted the cold cider before attempting to transform it into syrup — not for another apple cider doughnut cake, but for cocktails.

The first sip sent me back in time. Suddenly I was 10 years old, standing outside in a Vermont field on an October night, waiting to go through the Audubon Society’s haunted forest. Someone’s dad had a radio on low, listening to a baseball game. Bundled up against the cold, we burned our tongues on hot spiced cider from the concession stand.

Still holding onto that powerfully comforting memory, I got to work in our present day Colorado kitchen measuring out the cider into a saucepan, adding whole spices, and setting the temperature on high. Despite already being “spiced,” the cinnamon was fairly subtle. More spices wouldn’t hurt it.

The tip to boil cider down into a flavorful syrup for cocktails came from our friend Max as well as from the handy book “Shake,” by Eric Prum and Josh Williams. I used their autumnal Down Easter cocktail as the inspiration for my own.

After letting the spicy cider simmer in a small pot for a good half an hour, the resulting light syrup tasted delicious. So yummy that I didn’t want to limit using it to just cocktails. In an unexpected twist, the best drink made with the syrup was the non-alcoholic one. Whatever drink you decide to try, I hope you picture me raising a celebratory glass in response. Cheers for muddling through with me.

Spiced Cider Syrup

2 C. good quality apple cider
1 small cinnamon stick
2 whole cloves
3 whole allspice

Measure out the cider and pour it into a small saucepan. Add the whole spices. The cinnamon can be several smaller pieces, doesn’t have to be a full stick. Set the heat to high.

As soon as the cider is at a rolling boil, reduce the heat to medium-low. Simmer the cider until it reduces to about ¾ cup, which was around 30 minutes at altitude. The syrup won’t be very thick, but should taste good.

Strain the cider syrup into a glass jar and allow it to cool completely prior to using. If not using the syrup right away, put a lid on the jar and refrigerate it. Shake the jar prior to measuring any out.

Spiced Cider Cocktail
Adapted from “Shake”

Makes 1 cocktail

1.5 oz. cider syrup (see instructions above)
½ oz. fresh lemon juice
1¾ oz. Bourbon
Splash of ginger beer (such as Q Drinks)
Orange or lemon peel garnish
Large circular ice cube or 3 normal ice cubes

Add the ice to a lowball or tumbler. Measure out and add the rest of the ingredients. Add the citrus peel. Stir gently with a spoon or stirrer. Enjoy!

Spiced Cider Nonalcoholic Cocktail

Makes 1 cocktail

3 oz. dry lemon soda (such as San Pellegrino limonata)
1.5 oz. cider syrup (see instructions above)
Splash of ginger beer (such as Q Drinks)
Orange or lemon peel garnish
Large circular ice cube or 3 normal ice cubes
Freshly grated nutmeg

Add the ice to a lowball or tumbler. Add the syrup and sodas. Grate a little bit of fresh nutmeg over the top using a microplane. Add the citrus peel. Stir gently with a spoon or stirrer.

Alcoholic variation: You can add a shot of Bourbon and a couple drops of bitters such as Angostura.