HOT SPIKED CIDER RECIPE

This weekend is homecoming at Indiana University in Bloomington, and we've got some tailgating in our future. And you know what feels awesome in your hand on one of those sunny yet brisk fall days? A warm drink to keep you toasty.

We asked our bar manager Logan Hunter to share his favorite apple cider recipe to make for a crowd — something we could spike with our delicious White Oak Whiskey and pour into a thermos or two to share on the go with friends. And trust us, when you roll in with spiked cider, you make a lot of friends.

We are running a special Saturday and Sunday at the distillery: Buy a bottle of White Oak Whiskey or Honey Vanilla Vodka + a half gallon of Musgrave's Apple Cider + a pack of spices for $28. We only have 24 half-gallons so this will go quick!

This recipe of spiked apple cider makes a big batch — enough to fill about 16 mugs — but it's easy to halve if that sounds like too much. (Hint: it's never too much.) Make it at home in the morning, pour it into a few thermoses or one big guy, and head out. 

HOT SPIKED CIDER

By Logan Hunter

Makes about 16 servings

1 gallon apple cider (We love the cider from Musgrave Orchard in Bloomington)
4 cinnamon sticks
12 cloves
12 allspice berries
1/2 ounce vanilla extract
1/2 cup sugar
1 orange, sliced
1 lemon, sliced
2 cups Cardinal Spirits White Oak Whiskey (about 2/3 of a bottle)

1. Combine all ingredients except for the whiskey in a medium pot. Bring to a simmer over low heat. Continue to simmer for about 20 minutes.
2. Remove from heat and let the cider cool slightly, then strain if desired.
3. Add the whiskey and stir to combine. Pour cider into thermoses or a large insulated beverage container, working quickly to keep it warm. If you don't need it to-go, keep it warm on low heat on the stove or in a slow cooker.  

Variation: This cider is also stellar with our Honey Vanilla Vodka instead of White Oak Whiskey. Omit the vanilla extract and sugar if using Honey Vanilla Vodka.