Ginger Apple Cider with Brandy
This recipe is a perfect signature drink for a fall wedding. Use freshly pressed cider if available, as it has the best flavor; a clear glass lets the drink's rich color show through.
- Servings: 4
Source: Martha Stewart Weddings, Fall 2007
- 2 1/4 cups apple cider
- 1 tablespoon thinly sliced fresh ginger
- 2 whole allspice
- 3 ounces brandy
- Candied ginger chunks, cut into cubes, rolled in superfine sugar (optional)
Bring cider, fresh ginger, and allspice to a boil in a saucepan. Remove from heat, and cover. Let stand 10 minutes. Skim foam and strain, discarding solids.
Ladle 1/2 cup hot cider into each mug, and add 3/4 ounce brandy. Add ginger cube to each mug, if desired.