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Ingredients
- 6 ounces ginger-infused apple cider
- 1/4 inch piece of ginger
- 2 ounces Jim Beam bourbon
Method
- To infuse the cider, peel and chop the ginger.
- Bring the cider to a boil, add the ginger, and turn off the heat.
- Steep about 30 minutes, then puree the mixture in a blender and strain through a fine-mesh sieve or cheesecloth.
- (Refrigerate until ready to use.)
- To serve hot, heat the cider almost to a boil, add the bourbon, and serve in a mug.
- To serve cold, mix the cider with the bourbon and pour into a glass over ice.
