Name: Apples and Oranges (Amaro-Spiked Hot Cider)
Yield: Makes 2 cocktails
Ingredients: 3 oz. Grand Marnier; 1 oz. Amaro Averna; Small pat salted butter (about ½ teaspoon); 1 cup hot apple cider; 1½ to 3 tsp. fresh lemon juice (to taste, depending on the sweetness of your cider); Garnish: freshly ground pink peppercorns, plus 2 lemon wheels (optional)

Photo of four mugs of Frankie Marshall Hot Ciders on a marble countertop.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

There’s no need to add mulling spices to cider when amaro’s in the mix—the spices are all there, ready to go. This luscious combination of hot cider and Averna, created by New York bartender Ms. Franky Marshall, is our favorite way to spike cider these days. Sweetened with citrusy Grand Marnier and enriched with salted butter, it’s a hot drink you can pack in a travel mug and enjoy outdoors. Heat cider in a microwave for about 1 minute or bring just to a simmer on the stove before you begin. If you substitute a different orange liqueur, you may find that you don’t need the added lemon juice.

Recipe information

Yield
Makes 2 cocktails

Ingredients

3 oz. Grand Marnier

1 oz. Amaro Averna

Small pat salted butter (about ½ teaspoon)

1 cup hot apple cider

1½ to 3 tsp. fresh lemon juice (to taste, depending on the sweetness of your cider)

Garnish: freshly ground pink peppercorns, plus 2 lemon wheels (optional)

Preparation

Step 1
Add 3 oz. Grand Marnier, 1 oz. Amaro Averna, and a small pat of salted butter to a 16-ounce travel mug or large heatproof measuring cup. Add 1 cup hot apple cider and stir until butter melts.
Step 2
Add 1½ tsp. fresh lemon juice and taste for sweetness, adding additional if needed. If serving in travel mug, garnish with ground pink peppercorns and seal. If serving in mugs, divide drink between two warmed mugs and garnish each with a pink peppercorn-dusted lemon wheel.