Ginger apple cider
Lairdâ€™s Applejack or bourbon
Heated and served with a twist of lemon
Ginger Apple Cider
Adapted from Imbibe Magazine
4 lbs of apples
1 bay leaf
For the cider:
Puree 4lbs of apples in a food processor, no need to peel. Let the fruit rest for 30 minutes. In the meantime boil 4 quarts of water with 1 lb of sliced ginger, no need to peel, and a bay leaf. Let seep for at least 24 hours.
Once the apples have rested squeeze the pulp in a cheese cloth over a saucepan. Heat juice to 160 degrees. Once the ginger is ready squeeze in the juice of 1 lemon. Strain ginger pieces and bay leaf. Combine 4 oz or Â½ cup of ginger with 16 oz or 2 cups of apple cider.
For the Angelsâ€™ Wings
Warm the cider. Mix with equal parts bourbon. Serve with a twist of lemon.