Cabin Fever Cocktail

Robby Haynes of Analogue in Chicago gives mulled apple cider some extra kick with spicy Old Overholt rye whiskey and a zippy demerara syrup accented with vanilla bean, cardamom, and blade mace.

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Cabin Fever Cabin Fever Cocktail
This recipe comes from bartender Robby Haynes of Analogue in Manhattan.
Yield: serves 8
Time: 30 minutes


  • 12 cup demerara sugar
  • 14 cup water
  • 14 vanilla bean, split lengthwise and seeds scraped
  • 34 tsp. crushed cardamom seeds, plus more to garnish
  • 14 tsp. ground mace
  • 3 cups apple cider
  • 1 12 cups Old Overholt Rye Whiskey
  • 12 cup fresh lemon juice


  1. In a small saucepan, combine the demarara sugar with the cardamom seeds, mace, vanilla bean and seeds, and 14 cup water and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and let cool completely. Pour the syrup through a fine sieve into a medium saucepan and discard the solids.
  2. Pour the apple cider into the saucepan with the syrup and bring to a boil. Stir in the whiskey and lemon juice and cook until heated through. Divide the cider among 8 warmed coffee mugs and garnish each with a pinch of crushed cardamom seeds.