From the kitchen of Brian Barkwell
1 gallon cider
5 cinnamon sticks
5 tbsp dark brown sugar
a clove-spiked, quartered orange
Heat cider with spices, sugar and fruit for several hours.
In a separate bottle combine:
2 parts Sailor Jerry’s Rum
1 part Fonseca Ruby Port
1 part Apricot Brandy
To each mug of cider add rum/port/brandy mixture, to taste.
Garnish with a slice of clove-spiked orange.
Serve warm.
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