Angels’ Wings

Angels’ Wings

Equal parts
Ginger apple cider
Laird’s Applejack or bourbon
Heated and served with a twist of lemon

Ginger Apple Cider
Adapted from Imbibe Magazine

4 lbs of apples
1lb ginger
1 bay leaf
1 lemon
Water

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 ½ cup of ginger with 16 oz or 2 cups of apple cider.

For the Angels’ Wings
Warm the cider. Mix with equal parts bourbon. Serve with a twist of lemon.