Hot Buttered Rosemary + Fig Bourbon Cider by Beth Kirby
We can all use a little warming-up right now, so it’s the perfect time for this delicious Hot Buttered Rosemary + Fig Bourbon Cider from Beth Kirby of the always-inspiring Local Milk blog.
Not only does this warmy wintery cocktail taste great, but sipping a mugful might be even be more effective than hunkering-down in a big fuzzy sweater. If you prefer it virgin, Beth’s provided an infused cider alternative, too! Read on for the recipes…
The fruity, herbaceous rosemary fig bourbon along with some spiced butter and warm cider make this an especially comforting cocktail, especially during this polar vortex we find ourselves in this winter!
Rosemary Fig Nutmeg Infused Bourbon
1 500mL bottle of good bourbon
1/2 cup dried figs, quartered
6 sprigs rosemary, lightly crushed with a rolling pin (to release oils)
3 whole nutmeg, crushed
1. In an airtight container like the decanter combine all of the ingredients. Store for two weeks in a dark place at room temperature, shaking a couple of times daily.
2. After one week, begin tasting until the flavors get strong enough for your liking.
3. After two weeks, strain out the solids and place back in the bottle with a few extra sprigs of rosemary.
Spiced Honey Butter
4 T unsalted butter, softened
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground ginger
1 tablespoon honey
1 pinch salt
1. In a small bowl mix together all of the ingredients, form into a log in plastic wrap and chill until solid.
Hot Buttered Cider Cocktail
2 cups hot apple cider
4 sprigs rosemary
Spiced Honey Butter
Cinnamon sticks (optional)
1. Place one tablespoon of the infused butter into the bottom of a mug and top with a shot of bourbon.
2. Pour 1/2 cup of piping hot cider over and garnish with rosemary sprigs and cinnamon sticks. Fire, sweaters, and blankets optional though recommended!
Virgin Alternative: Make butter as above. In a medium saucepan combine 4 cups of apple cider with 1/2 cup halved dried figs, 1/2 cup chopped rosemary, 1 crushed nutmeg, and a crushed cinnamon stick. Bring just to a boil, remove from heat, cover, and let steep for 30 minutes. Strain cider back into a pot and rewarm. Ladle a cup of it over a tablespoon of the spiced butter in a mug and enjoy hot buttered rosemary fig cider!
Beth Kirby is the Tennessee-based stylist, photographer, and blogger behind Local Milk, where she showcases her vast love for real food, and for elevating the everyday into something beautiful. Follow Beth on Instagram + Pinterest + Twitter.
Images: Beth Kirby