User blog:Essie Essex/Hound Pits Pub Brand Mulled Cider

Only six months ago, you could get a big mug of hot mulled cider made right at the Hound Pits Pub for eight coins - a bit pricey, but perfect for warming up on a cold night, its signature being the hint of spicyness that lingered in your throat after taking a sip. With the Hound Pits closed until further notice, I thought I would share their recipe for the hot mulled cider we all know and love. How did I get ahold of this recipe? It's a secret.

Ingredients
 * 1 apple
 * (2 teaspoons/~10mL) whole cloves
 * 1 orange, thinly sliced
 * (2 quarts/8 cups/~1893mL) apple cider
 * (1/2 cup/~118mL) light brown sugar
 * (1/4 cup/~59mL) lemon juice
 * 1 (3-inch/~8cm) cinnamon stick, broken into pieces
 * (1-inch/2-3cm) peeled, fresh ginger, cut into 6 slices
 * (1/~5mL) teaspoon allspice
 * Pinch grated nutmeg
 * (1 cup/~237mL) Cullero dark rum/ Dunwall Brand Whiskey/ Kings Street Brandy (If you can afford it)
 * Cinnamon sticks, garnish

Directions

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the liquor. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the liquor (optional). Discard the apple and orange slices. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

I haven't been able to make it yet, with the whole plague thing going on (rations, markets closing, starving, etc.), but if you try it, let me know how it turns out! Remember, the longer you simmer it, the stronger the spices will be.

- Astrid "Essie" Essex Hiding out somewhere in the Old Port District, Dunwall

I thought I'd try sharing a recipe, too. This is from a mixture of a few recipes I found online.