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TravelOregon.com - Recipe of the Month
Spiced Rum Cider
This recipe is an infusion, so it can be made in either large or small batches and is great for parties.
What goes better on a cold holiday night than a cup of warm, Spiced Rum Cider? This month's specialty holiday cocktail recipe hails from Eugene's Café Lucky Noodle, locally famous for its specialty cocktail list as well as for its eclectic, Italian and Asian-inspired menu. Where else can you find dishes of Phad Se Yu and Wild Salmon Ravioli on the same table? But enough about the food...
Ingredients:
-Spiced Rum (Café Lucky Noodle uses Captain Morgan's)
-Orange Slices
-Lemon Slices
-Whole Cloves
-Cinnamon Sticks
-Fresh Apple Cider
Infusion:
-Choose a jar to build the infusion in.
-Fill the jar 2/3 (two-thirds) full with alternating layers of orange and lemon slices.
-Sprinkle whole cloves over the top (2 ounce cloves for 1 gallon jar)
-Add cinnamon sticks (20 cinnamon sticks for 1 gallon jar)
-Fill jar with spiced rum.
-Let infusion sit 24 to 48 hours before using, to allow flavors to incorporate. Infusion may be left on the countertop, and serves as a beautiful accent to the kitchen as well.
Preparing the drink:
Once the rum has been infused, mix 2 oz. (two ounces) infused rum with 5 oz. (five ounces) warmed fresh apple cider. Garnish with a cinnamon stick and orange or lemon slice from the infusion.
Editor's note: Please be safe this holiday season! Designate a driver if you choose to explore Oregon's holiday events after creating this delicious beverage.
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