Rye Spiked Apple Cider
Nothing screams fall like fresh apple cider and rye whiskey! As the days start getting shorter and shorter, the leaves begin their transformation, and the temperature continues to drop, I can’t seem to control my craving for fall-inspired cocktails. This Rye Spiked Apple Cider is sure to be a crowd-pleaser!
Servings
61 cup each
Servings
61 cup each
Ingredients
Instructions
  1. Place all of the ingredients except the Tempelton Rye Whiskey in a saucepan and bring to a boil. We don’t want to burn off the alcohol!
  2. Let the mixture simmer on low for 10 minutes.
  3. Remove from heat and drain in a fine mesh colander to remove the cinnamon sticks and cloves.
  4. Stir in the Tempelton Rye Whiskey. Serve warm. If enjoying outside by a fire (as you should), I suggest using a double-wall glass/mug for insulation.
Recipe Notes

For me, Rye Spiked Apple Cider is fall in a glass. Most any Bourbon or Rye Whiskey will work for this cocktail, however, I’ve found Tempelton Rye Whiskey (specifically the 6yr) to be a perfect fit. This is because Tempelton Rye Whiskey is 45.75% ABV and has a taste profile that includes caramel, butterscotch, toffee, and most importantly, allspice.