33 WWW.CHARLESTONWOMENPODCAST.COM | WWW.READCW.COM | WWW.INSTAGRAM.COM/CHARLESTONWOMEN APPLE CIDER CHAI SPRITZ Recipe by Ruth Wetenhall, Bar Manager at Lillian’s APPLE CIDER RECIPE • 8-10 apples, chopped and cored • 2 oranges, quartered • 4 cinnamon sticks • 1 tablespoon whole cloves • 1 teaspoon allspice • 1 whole nutmeg or a healthy pinch of ground nutmeg • 1 1/2-inch piece ginger • 11-13 cups water • 1/2 cup brown sugar (to taste) • 1/4 cup maple syrup • Dash of vanilla or vanilla bean (optional) • Pinch of salt Instructions: Add all ingredients to a large pot, bring to a boil over high heat and then reduce to a simmer on medium-low heat, covered, for two hours. You know you are almost there when the mixture turns into a fragrant amber. Add more sugar and hot water to taste if necessary. Strain through a fine mesh strainer or cheesecloth—squeeze and muddle as much of the juices out as possible. CHAI SYRUP RECIPE: • 3 tablespoons chai tea (or 2 tea bags) • 2 cups brown sugar or maple syrup • 2 cups water • 1 slice reishi mushroom (optional) Instructions: Combine all ingredients in a medium saucepan and stir until sugar is dissolved. Bring to a simmer on medium heat, reduce the heat and gently simmer for 20 minutes, stirring occasionally. Strain and store in a glass jar in the refrigerator. (This syrup can also be used to sweeten coffee, make a chai latte, pair with warm cider and, of course, a spritz.) Recipe MOC K T A I L Ruth Wetenhall, bar manager at Lillian’s, is dedicated to curating cocktails, craft and community. SPRITZ RECIPE: • 4 ounces apple cider (You can purchase local North Carolina apple cider at Lillian’s Market or make your own) • 1 ounce chai syrup (or more to taste) • 2 ounces soda water • 1 smoked cinnamon stick (torch the top of the cinnamon with a lighter to release more aroma) CHAI SPICED APPLE CIDER: Warm 6 ounces cider with 1.5 ounces chai syrup.
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