Recipe courtesy of Geoffrey Zakarian
Toasted Mulled Cider Margarita
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- Level: Easy
- Total: 1 hr (includes steeping and cooling times)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 1 hr (includes steeping and cooling times)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 208
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
Ingredients
Directions
- Chill 4 large rocks glasses.
- Bring the cider, peppercorns, star anise and cinnamon stick to a simmer in a saucepan. Cook for 5 minutes, then allow to steep for 30 minutes. Strain and allow to cool.
- Combine the sugar, allspice and ground cinnamon on a small plate. Use the lime wedge to moisten the rim of the glasses, then dip in the spiced sugar mixture.
- Working in 2 batches, in a shaker, combine half of the mezcal, lime juice, orange liqueur and egg white and 1 1/2 ounces of the chilled cider. Shake vigorously. Add ice and shake again. Strain into the rimmed glasses. Garnish each with a lime wheel and a dusting of ground cinnamon. Repeat with the second batch.
