Hot (Spiked) Mulled Cider

Is there anything better in the fall than fresh pressed apple cider? There sure is: hot apple cider mulled with spices and doctored with a shot of liquor. Now that you have pulled your wool sweaters out of the closet, cleaned out the birdhouses and removed your air conditioner from the window, you can turn your attention to your favorite fruit of the fall season. Felicia buys both her apples and her cider directly from Kingtown Orchard, off of Route 89, a few miles past Taughannock Park. Their cider is tart and full of flavor (and for pie baking, Felicia recommends the Twenty Ouncer or Northern Spy apples). The cider recipe below hints at subtle spices and a touch of sweetness. It is guaranteed to warm you up after a cold day of raking leaves, especially with a nip of rum or whiskey added. Oh- and just a note to all you local folks - this is slightly different from the mulled cider at the lounge. That recipe will remain top secret until Felicia's cocktail book comes out.

Hot Spiked Cider

1 gallon apple cider
8 cinnamon sticks
½ teaspoon nutmeg
2/3 cup brown sugar
1 teaspoon whole allspice
the peel off ¼ of a lemon

Put all ingredients into a large pot. Bring almost to a boil, then turn heat down to low and simmer for 15 minutes. Strain. Serve in a mug with one ounce of rum or whiskey.