Cabin Fever Cocktail

  • Serves

    serves 8

  • Cook

    30 minutes


By Robby Haynes

Published on January 22, 2016

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.


  • 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


Step 1

In a small saucepan, combine the demarara sugar with the cardamom seeds, mace, vanilla bean and seeds, and 1⁄4 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.

Step 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.

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