If you want your Angry Orchard to be a little less angry, do this to it. This is also a fantastic bonfire bring along. It’s super easy to make ahead. We actually had this with the Autumn Carnitas from last week. Go ahead and make them again. We won’t tell. If you’re making this for an all-ages crowd, you can do a batch as-is, then do a second batch with regular cider and leave out the rum. If you add mulling spices to the non-alcoholic batch, you get the same depth of flavor as the rum without those pesky calls to Child Protective Services. Problem solved.
One of the other great things about this recipe is that it is adaptable as all get out. You can swap out the apple cider for another fruit cider and use that fresh fruit instead–pear and cranberry leap to mind. Rosemary and tarragon would do in place of the thyme. Have fun with it!
If you can’t find ginger beer, use ginger ale instead, but if you love that intense ginger flavor like we do, throw a couple of slices of fresh ginger into the mix while it steeps. Oh, and fair warning, the fruit will soak up rum like it’s its job, so don’t blame us if the evening ends in a Nick Nolte-style mugshot, which you should totally share with the rest of the class if it comes to that. You’ve been warned. *hic*
Inspired by Food & Wine.
- 4 small Granny Smith apples, quartered and thinly sliced
- 2 limes, juiced
- 1 lemon, juiced
- ½ cup dark rum
- a handful of thyme sprigs
- 4- 12 ounce bottles hard apple cider
- 1 12 ounce can ginger beer
- In a large pitcher, combine apples, lemon juice, lime juice, dark rum, and thyme. Top with hard cider.
- Refrigerate for a few hours.
- To serve: pour in tall glasses over ice. Top with a couple ounces of ginger beer.
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