7 cocktails to get you in the Thanksgiving spirit

Bourbon-spiked hot apple cider

With the days shorter and the air chillier, many would rather opt for a more warming take on the traditional Thanksgiving beverage.

Fortunately, this recipe from stateside sommelier and wine blogger Mary Cressler promises to do just that. A soothing and comforting spiked apple cider, this cocktail can be served warm or cold over ice.

The tradition of mulling cider originated in England and was traditionally called wassail – a hot, mulled punch typically drunk from a ‘wassailing bowl’. The earliest versions were warmed mead – ale brewed with honey – into which roasted crab apples were dropped into. It was traditionally consumer as part of “wassailing”, a Medieval English drinking ritual intended to ensure a good cider apple harvest the following year.

Wassail evolved into a mulled cider made with sugar, cinnamon, ginger and nutmeg, topped with slices of toast as sops and drunk from a large communal bowl.

To make: add 8oz cider, cinnamon stick, orange juice, cloves and star anise in a small pot and bring to a boil. Lower to a simmer for 5-10 minutes. Next, add 2oz of bourbon to a tumbler with the cider mix. Garnish with an orange slice and stick of cinnamon.

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