Drink Up: Hot Mulled Cider

Throwing a holiday party? This mulled cider from New York mixologist Michael Waterhouse tastes better the longer it sits, so make it ahead and serve it in a slow cooker set on low.

If you're pressed for time and need to serve it right away, Waterhouse suggests adding a few more cloves and another cinnamon stick. Otherwise, know that while whole cloves are tiny, they impart a strong flavor, so go easy on them.

HOT MULLED CIDER

Serves: 8

1/2 gallon apple cider

1/2 cup packed brown sugar

1 cinnamon stick

6 whole cloves

12 ounces Maker's Mark Bourbon

Dried apple slices, for garnish

In a large saucepan over medium heat, combine the cider, sugar, cinnamon stick and cloves.

Bring to a low boil, stirring occasionally. When the sugar is fully dissolved, reduce heat to low and add the bourbon.

Serve in a heavy glass or mug, and garnish with sliced dried apple.

-- The Associated Press