There’s nothing quite as soul soothing as a piping hot mug of spiked apple cider. But Egg Shop chef Nick Korbee managed to make the fall favorite extra special with a smoked, maple-tinged bourbon, a touch of amaro and a homemade salted caramel sauce. “Fresh local apple cider is a true luxury of autumn in the Northeast,” Korbee writes in Egg Shop: The Cookbook. “Sweet and crisp with a well rounded apple flavor, good cider is only better when served piping hot with a bit of quality bourbon and sea salt caramel sauce.” Make a mugful anytime you need to melt away stress at the end of a long day.
Smoked Maple Bourbon
8 oz apple cider
.75 oz Lemon Juice
2 oz Smoked Maple Bourbon
.25 oz Amaro Nonino
.75 oz Salted Caramel Sauce
Cinnamon and nutmeg
- Bring cider to a simmer in a small saucepan over low heat while you measure the lemon juice, bourbon and amaro into your mug.
- Pour steaming cider into the mug and drizzle in caramel sauce.
- Stir with cinnamon stick and finish with a little fresh grated nutmeg.
Salted Caramel Sauce
2 cups Cane Sugar
.25 Cup Water
1 stick unsalted butter
1 Cup Heavy Cream
.5 teaspoon sea salt
- Combine sugar and water in heavy bottomed sauce pot and stir gently until the mixture resembles wet sand. Cook covered over medium heat for 10-12 minutes.
- Uncover and reduce heat to low and cook until sugar begins to caramelize and takes on the color of a dark amber honey.
- Remove from heat and stir in butter using a long handled whisk. When the butter is dissolved, stir in heavy cream. Be careful because the butter and cream will steam and sputter.
- Finally, stir in the salt.