Alex Dando, The Commoner’s mixologist, shares a Chef-Mas cocktail that starts with his mother’s mulled cider.

I ONLY LOVE MY BED AND MY MOMMA, I’M SORRY

INGREDIENTS:

•  1 oz Stranahan’s Colorado Single Malt Whiskey

•  4 oz Momma Dando’s Mulled Cider 

•  2 oz Grand Marnier 1880 Cuvée Whipped Cream 

•  1 Dehydrated Citrus Wheel

•  Fresh Nutmeg (grated)

•  Love

DIRECTIONS:

Build in primed glass mug. Float dehydrated citrus wheel on cocktail, top with Grand Marnier foam and fresh grated nutmeg.

Momma Dando’s Mulled Cider

INGREDIENTS:

•  2 gallons Local Pennsylvania Apple Cider

•  1 quart Cranberry Juice 

•  3 whole Oranges (cut into wheels)

•  3 whole Lemons (cut into wheels)

•  3 whole Limes (cut into wheels)

•  10 whole Cloves

•  5 whole Cinnamon Sticks

•  5 whole Star Anise Pods

•  5 whole Cardamom Seeds

•  2 oz Dried Burnt* Orange Peel (briefly torch in Wood Oven) 

•  5-10 Demerara Sugar Cubes (adjust to taste dependent on residual sweetness of the Cider)

DIRECTIONS:

Let reduce in an appropriately sized saucepan on stove top until you’re fully immersed in the feeling of fall. Trust your nose on this one. 

 

Grand Marnier Cuvée 1880-Vanilla Bean Whipped Cream

INGREDIENTS:

•  8 oz Heavy Whipping Cream

•  4 oz Whole Milk

•  4 oz Vanilla Bean Simple Syrup*

•  2 oz Grand Marnier Cuvée 1880 (substitute any Grand Ma here, we just want to be bougie)

•  1 whole Orange (grated with microplane)

•  Hefty amount of Nutmeg 

DIRECTIONS:

Combine all ingredients in ISI Cream Whipper and charge twice with ISI NO2 Cream Charger. Reserve in cooler to solidify. 

 

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