a food lover’s chronicle of all things culinary


Sleepy Hollow Cider

November 28th, 2006

I found this recipe in the October 2005 issue of Sunset Magazine. The recipe is originally from the Luna Park restaurant in San Francisco. The idea is to let folks add their own amount of pumpkin- and vanilla-bean-infused vodka to hot spiced cider.

Hot Spiced Cider

  • 2 bottles (64 oz. each) apple cider or juice
  • 2 cinnamon sticks
  • 3/4 tsp whole cloves
  • 1/2 of a whole nutmeg

Combine all ingredients in a 5- to 6-quart pan. Cook, covered, over medium-high heat until steaming, about 15 minutes. Reduce heat to low and keep hot. Transfer pan to a warming tray or hot plate.

Pumpkin Spice-infused Vodka

  • 1 vanilla bean
  • 1 small pumpkin
  • 1/2 of a whole nutmeg
  • 1 750 ml bottle of quality vodka

Cut vanilla bean in half lengthwise. Quarter the pumpkin lengthwise and remove the seeds. With a vegetable peeler, shave 12 thin ribbons off a rinsed piece of pumpkin. Put the pumpkin shavings, vanilla bean, and nutmeg into vodka. Let stand at least 4 days or up to 3 months. The flavor intensifies the longer it stands.

Entry Filed under: Beverages,Cocktails,Liquor

1 Comment Add your own

  • 1. Janet  |  February 22nd, 2007 at 11:36 pm

    Hey Ryan and I are finally going to make this, next time he has off. Hope that all is well. Say hi to Ellen!

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