Ingredients:

Yield: 15 servings

25 oz. homemade Rock and Rye
1 gallon apple cider
1/2-cup clover honey
5 cinnamon sticks
30 whole cloves
1/2 vanilla bean

Directions:

1. Start by breaking the cinnamon sticks and cloves and bruising the vanilla bean.
   
2. Make a Mirpoix bag with the spices.
   
3. In a large saucepan combine cider, honey and Mirpoix bag; bring to a boil and let cool for at least 4 hours.
   
4. Remove the Mirpoix bag and re-heat when ready to serve, adding the Rock and Rye at the last moment.
   
5. Serve in heated mugs with a cinnamon stick garnish.

Resource

Tony Abou-Ganim, Modern Mixologist
www.themodernmixologist.com