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