Using Sagamore Spirit Rye Whiskey, which is owned and distributed by Italian company Illva Saronno, the parent company of the Disaronno brand, the cocktail has been inspired by autumnal flavours.
The use of a whiskey base, instead of rum or brandy, adds spicy notes of cinnamon, clove, and nutmeg to complement the mulling spices, creating a richer, more complex flavour profile, O’Sullivan told The MA.
In addition, the brand ambassador said the mulled cider provided an excellent way for pubs to boost revenue and enhance the guest experience, particularly as the weather gets colder.
He continued: “It is a comforting, hot serve that provides a nice point of difference from a bar’s usual cold drinks. The drink is ideal for customers coming in from the cold, immediately making them feel welcome and comfortable, and can encourage guests to stay longer in outdoor areas such as beer gardens and terraces.
Easy to serve
“It can also be made in a large batches and kept warm, making it incredibly easy to serve quickly during busy period and allowing bartenders to focus on other tasks.”
In addition, O’Sullivan advised the serve’s spiced and fruity profile pairs well with savoury dishes like a classic cheese board or a pub sausage roll.
He continued: “The warmth and sweetness from the spiced apples, cinnamon, and citrus in the cider cut through the richness of a tangy cheddar or a creamy brie, refreshing the palate between each bite.
“This same crispness and acidity also stand up beautifully to the fatty, savoury meat in a sausage roll, while the cider’s subtle sweetness complements the pastry and any accompanying chutney.”
A seven-serve batch of the mulled cider costs between £14 and £16 to make, bringing the average cost per serve to around £2 or £2.30.
Memorable experiences
This makes it an excellent option for premium pricing, O’Sullivan added: “Mulled cider is a luxurious and comforting serve that can command a premium price, on par with mulled wine, with a suggested retail price of £6-£8.
“This offers a healthy profit margin while providing a high-quality, memorable experience for guests.”
For a lower ABV alternative, the brand ambassador advised operators to replace the apple cider with a high-quality ginger beer to introduce a fiery kick that complements the spices and cuts through the sweetness of the apple.
The serve can be stored for three days and can be reheated daily. Operators will need a large saucepan or soup cooker for this recipe.
Maryland Mulled Cider
Ingredients (serves 7):
- 175 ml Sagamore Spirit Rye Whiskey
- 700 ml Premium Apple Cider
- 100 ml Lime Juice
- 100 ml Golden Syrup
- 1 Cinnamon Sticks
- 1 Star Anise
- Apple for Garnish
Method:
- Add apple cider, lime juice, simple syrup, and cinnamon stick to a small pot
- Bring to a gentle boil for 10 minutes
- Remove from heat, add whiskey and stir to mix OR leave all ingredients at a serving temperature in a soup cooker
- Strain into your favourite mugs
- Garnish with apple slices and a dash of cinnamon
To be featured in the Morning Advertiser’s Drinks Masterclass series please contact rebecca.weller@wrbm.com. Check out the previous Masterclass with Edinburgh Gin here.
