Benefits of adding a mulled cider to winter menus

It’s no secret as colder weather make an appearance the cider category tends to suffer, but by offering serves like mulled cider operators can help keep the segment “relevant” all year-round, the Devon-based cidermaker told The MA​.

Sandford Orchards said: “It's important to stay relevant and give people reasons to keep coming out in the colder, darker months, when it's all too easy to stay at home where it's warm and cosy. 

“Coming up with ways of making cider relevant in those colder months, by offering mulled cider, food pairing ideas or offering more seasonal flavours, is a brilliant way of extending the cider drinking season and encourage more people to include it in their repertoire.

“With an RRP of around £5 for a half pint serve of standard mulled cider, and more for an upgraded version, it's clear to see there's ample margin to be made with this seasonal serve.”

Get creative 

The brand added offering a mulled cider in the winter brings “colour, character, flavour and atmosphere” to your venue.

“Simply the smell of the warm delicious liquid is as evocative as an open fire when your customers seek comfort from the cold weather outside”, the spokesperson continued.

Not only this but adding serves like mulled cider to your menu allows kitchen and bar staff to “get creative” and create a signature recipe for your venue, Sanford Orchards added.

“Add a slice of fresh orange to garnish or coat the rim of the glass with nutmeg and cinnamon, get creative and channel the midwinter vibes.

“You need to think about your serving vessel too, that can also add some real theatre to the experience and premiumise the serve.

“Offer to upgrade the mulled cider by adding a shot of brandy, calvados or sloe gin for a mulled cider that packs a bit more punch.”

The brand added while mulled cider has “grown in popularity”, the serve has a long history in Britain, though the recipe has changed somewhat over time.

Extra sweetness 

“We can trace it back to Wassail, a pagan ceremony which toasted apple trees and beckoned in spring. Back then they drank a concoction of mulled ale, curdled cream, roasted apples, eggs, cloves, ginger and nutmeg and other ingredients you’d probably pass on today”, the spokesperson detailed.

To create the perfect mulled cider for the modern consumer, the brand advised operators to use either a still or sparkling “premium quality cider” made with fresh juice to allow the apples to “shine through” alongside a variety of warming spices and sliced orange to garnish.

“If you're going down the traditional mulling route, you'll need spices such as cinnamon, nutmeg, cloves, ginger, and Star Anise as well as some brown sugar or apple juice to add some extra sweetness. Alternatively, a mulled syrup is a perfectly acceptable shortcut.

“Whichever route you choose, be careful not to cook the cider for too long because that will cause it to lose its fruity flavour and zip. To avoid losing those crisp notes, never heat past the temperature at which you plan to serve it and be as gentle as possible during the cooking process.”

The brand also advised operators to make a fresh batch daily, using an urn or the milk frother on a coffee machine, to avoid any “stale notes” and storage or wastage issues.

Ingredients:​   ​

• 1.5 litres of a premium cider such as Sandford Orchards’ Devon Red or Devon Mist
• 2 cinnamon sticks
• Zest of 1 orange
• A clove studded apple
• 1 Tbsp Allspice
• 2 Star Anise 
• 75g brown sugar 
• 400ml apple juice
• A glug or two of Calvados
• For the garnish: a few slices of fresh orange or apple and some ground cinnamon

• Place all the ingredients in a large pan and heat gently for 30 minutes
• Be careful not to cook the cider for too long because that will cause it to lose its fruity flavour and zip
• Never heat past the serving temperature and be as gentle as possible during the cooking process (simmer don’t boil)
• Serve with an orange or apple slice garnish and a sprinkling of cinnamon on the rim of the glass

To take part in​ The Morning Advertiser's​​ Drinks Masterclass series please email rebecca.weller@wrbm.com​​.​​