Mulled Apple and Whiskey
I make a couple of pots of this every winter around the Yuletide season. When the aromas of the spice, apple and whiskey work their magic in the room, you know the Christmas craic is on.
Ingredients
3 litres cloudy pressed Irish apple juice
4 tbsp date syrup
zest and juice of 3 lemons
25g fresh ginger, scrubbed and cut into matchsticks (no need to peel)
6 green cardamom pods
3 star anise 1 x 700ml bottle of your favourite Irish whiskey – Jameson, Teeling Small Batch or Glendalough Double Barrel all work well
Method
- Pour the apple juice and date syrup into a large saucepan. Stir while gently heating, then add the lemon zest and juice, ginger, cardamom and star anise. Stir for another minute before putting the lid on. Leave it to sit for 30 minutes to infuse before removing the lid and slightly increasing the heat for a minute before turning it off. For each serve, ladle the hot juice into a mug through a tea strainer. Add 35ml of the whiskey, stir with a teaspoon and serve.
