Kathy Madison

Ingredients

• 6 ounces ginger-infused apple cider
• ¼ inch piece of ginger
• 2 ounces Jim Beam bourbon

1 serving

Preparation

1. 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 purée 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.

45 minutes