Recipes

Recipes

Mulled Cider

The key ingredient, obviously, is the right bottle of cider. After some experimentation we finally landed on Currant. The black currant flavor complements the Christmas spices; and the red color is perfect for the festive season. The second ingredient is patience: you must give the spices plenty of time to macerate and develop their flavor at a low temperature – never allow a mulled cider to boil. Finally, our “secret” ingredient: oven-dried orange zest. It develops a wonderful flavor in the oven. And any excess you might have stores very well.

  • 750ml CURRANT Cider
  • 2 Tbsp honey
  • 1-2 slices of orange
  • 15g sugar
  • 2g cinnamon stick
  • 3 cloves
  • 1 star anis
  • 8 all spice berries 
  • 15 peppercorns
  • 2g oven-dried orange zest
  • 1 piece candied ginger 

Peel the orange very thinly and dry the peels in a low oven until they take on a bit of color. Combine all ingredients in a pot and steep at 60C for an hour.

For a special treat, add a shot of apple mistelle to every glass before serving. Cheers!

Wendy’s Wild Thyme Apéritif

For one serving (100ml cocktail)

  • 1 tablespoon chilled thyme simple syrup
  • 3 – 7 mint leaves or more! (to preference)
  • 1785 Cider SPONTAN – wild fermented cider

Optional: garnish the glass with a minty sugar dipped rim.
Rub mint leaves into sugar, dampen glass rim, then dip into the sugar to coat the rim.

Muddle together fresh mint leaves and chilled thyme simple syrup – pour into a champagne flute, using a strainer so mint leaves do not end up in the glass.

Top-up with 100ml chilled SPONTAN cider and serve right away

Enjoy!

To make simple syrup:

  • 30-40g fresh thyme sprigs
  • 200g sugar
  • 200ml water
  1. Add all ingredients to saucepan
  2. Over med-high heat stir until sugar is dissolved and remove from heat just before it comes to a boil
  3. Infuse for 30-60 minutes (to taste preference)
  4. Strain into a clean container and store in the refrigerator for up to 1 month