3 holiday cocktail recipes with Bradstreet Neighborhood Craftshouse

Using white wine in a mulled cider gives it a buttery richness that's probably too easy to drink.

Using white wine in a mulled cider gives it a buttery richness // Photo by Kevin Kramer, The Growler

Grandma’s Caramel Apple Mulled Wine Cider

“You always see mulled wines using red wine,” Ryan says. “I wanted to use white, and make it like a caramel apple sucker.” This one is a crowd pleaser. Lighter than egg nog with the same kind of dairy sweetness thanks to the butterscotch and the oak of the chardonnay.

Ingredients
1 bottle oaky California chardonnay
350 milliliters apple cider
2 tablespoons butterscotch caramel
2 teaspoons whole cloves
1 teaspoon anise seed (or 2 pods star anise)
1/2 teaspoon whole allspice
Dolin Dry Vermouth (optional)

Method
Bring all ingredients to a boil and then dial back to a simmer for 5 minutes, whisking until butterscotch is dissolved. Strain mixture through a fine mesh sieve to remove spices, let cool to desired temperature, and ladle into mugs. Garnish each mug with a sliver of apple and either a pod of star anise or a dusting of grated anise (or ground cloves). Optional: add 1/2 ounce of Dolin Dry Vermouth to each mug for a mellow, herbal kick.

Warm mugs of Grandma's Caramel Apple // Photo by Kevin Kramer, The Growler

Warm mugs of Grandma’s Caramel Apple // Photo by Kevin Kramer, The Growler

Next Page: Maple Whiskey Oat Fashioned

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John Garland About John Garland

John Garland is the Senior Editor at the Growler Magazine. Find him on twitter (@johnpgarland) or in real life at various bar patios in South Minneapolis.