Pourhouse's mulled cider with hot buttered rum

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Can't decide between a mulled cider and hot buttered rum? Why not try a new drink inspired by both? At Pourhouse, bar manager Adam Domet came up with this blended version, made witih dry cider from B.C.'s Dominion Cider Co., Havana Club rum, and Alchemist Distiller Nectar Apple liqueur. 

On New Year's Eve, Pourhouse is hosting a Roaring Twenties-themed bash witih a DJ, a selection of canap├ęs, a photo booth and bubbles to toast at midnight.

If you can't make it to Pourhouse this holiday season, you can make this drink at home.

1 500mL bottle spiced Dominion Cider co. Traditional Dry cider
2 cardamom pods
1 clove
1 star anise
2 all-spice pods
90 mL rum butter, recipe below

In a saucepan over low heat, toast cardamom, clove, star anise, and all-spice until warmed, but not burnt, about 3 minutes. Add cider, bring to a light simmer, then take it off the stove, and allow to steep for 30 minutes.

In a large heat safe serviceable vessel, combine spiced cider and rum butter and leave on low-heat, garnish with raisins, almond slices, cinnamon and dried apricots. 

Rum butter

15 g unsalted butter
1 oz. Havana Club 7-year-old Cuban rum
1.5 oz. Alchemist Distiller Nectar Apple liqueur

In a saucepan over low heat, melt butter and add rum and apple liqueur. Stir and remove from heat.