Toasted Mulled Cider Margarita Recipes

MULLED WINE MARGARITAS

Steps:

• In a Dutch oven, combine peppercorns, allspice, cloves and cinnamon sticks over medium heat until fragrant, about 2 minutes. Add wine, cider, brown sugar, agave, tequila, orange liqueur, orange juice and orange slices. Bring just to a simmer (do not boil). Reduce heat; simmer gently, covered, until flavors are blended, about 1 hour, stirring to dissolve sugar. Strain; discarding solids. Return mixture to pan; keep warm on low until serving., If desired, using orange slices, moisten rims of glasses. Set aside orange slices for garnish. Combine salt, sugar and zest on a plate; hold each glass upside down and dip rim into salt. Pour warmed margaritas into prepared glasses. Garnish with orange slices. Serve immediately.

SPICY STRAWBERRY MARGARITA

Steps:

• Dip half of the rim of 4 margarita glasses in the simple syrup, then dip in the coarse salt. Set aside.
• In a blender, combine the ice, halved strawberries, watermelon, tequila, lime juice, triple sec, simple syrup and Fresno chile. Blend until frothy. Pour into your prepared margarita glasses, garnish each with a thinly sliced strawberry if desired and enjoy immediately!

CLASSIC MARGARITA

Steps:

• For the rim: Moisten the rim of the glasses with lime wedges and dip in the salt.
• For the margarita: Combine the tequila, lime juice, orange liqueur and agave syrup in a large pitcher. Stir vigorously to combine. Pour over ice in the salt-rimmed glasses, garnish with a slice of lime and serve immediately.

MULLED CIDER

Steps:

• Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. , In a large saucepan, combine the apple cider, juices, orange zest, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.

INSTANT POT® MULLED APPLE CIDER

Steps:

• Combine apple cider, cinnamon sticks, lemon zest, cloves, nutmeg, and allspice in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.n
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.n
• Ladle mulled cider into cups and sweeten with honey. Garnish with lemon slices and additional cinnamon sticks.n

MULLED MARGARITA

Steps:

• To make mulled cider: combine the cider, apple slices, cloves, and ground cinnamon in a pot; heat until boiling; let boil for 5 minutes.
• Ladle about 4 ounces mulled cider into a coffee mug; add in the Grand Marnier and tequila; garnish with a cinnamon stick.
• *Spiced Apple Margarita: combine 2 ounces cooled mulled cider with 1 ½ ounces tequila and ¾ ounce Grand Marnier in a cocktail shaker filled with ice; shake and strain into a martini glass; garnish with cinnamon stick and apple slice.

MULLED CIDER WITH CARDAMOM, BLACK PEPPER AND GINGER

Steps:

• Put the cardamom pods on a cutting board. Lay the flat of a chef's knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
• Transfer the cinnamon sticks into a large Dutch oven or pot. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don't have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
• Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand.
• Put the ginger, lemon, orange, salt and apple cider into the Dutch oven. Bring it to a boil over high heat, then reduce the heat to maintain a low simmer and simmer for 30 minutes. (If you use unfiltered cider, some solids may rise to the top as you simmer; it's not necessary to skim them, but if you find them unappetizing, you can.)
• Decrease the heat to its lowest setting. (Use a heat diffuser if you have one.) Stir in the vanilla. You can leave the cider on the stove for several hours. Set the rye whiskey by the stove so guests can spike their mugs, if desired, and set out cinnamon sticks and sliced citrus, so guests can garnish as they like.

UPDATED MULLED CIDER

Steps:

• Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.