Savour Cacique | Mulled Harvest Cider

Don’t be afraid to go out on a limb.
— Mark Twain

Last time we joined forces with cocktail mover & shaker Kyle Jones from Young's Fine Wine , we set out to re-imagine the classic Gin-Gin Mule as The Eleutheran Breeze, unlocking bold new Bahamian flavors. This time, we are teaming up with Kyle once again to rethink an old-time seasonal favorite - hot apple cider. Hot cider in The Bahamas!? Yes, we may be in the tropics, but you just can't beat the christmassy feeling of a warm "winter" tipple...   


Always look on the bright cider life

Cacique. Hot apple cider in The Bahamas? What are we thinking Kyle? 

Kyle. Well, you know, apple and cinnamon - they're great fall flavors and reminiscent of what you want to drink around this time of year. Whether its 80 degree heat and you're sweating (which I am!) or nice and cool in Colorado, its something that makes you feel a sense of nostalgia -  a familiar comfort. It's just nice to have a warm glass of Cider, but then you kick it up a notch and make it adult with a little bit of Bourbon!

C. But not just any Bourbon. Tell us about this key ingredient. 

K. This one in particular, to me, is the best bourbon on the market.  Michter’s has a historical legacy tracing back to the founding of America’s first whiskey company in 1753. They were originally known as Shenk’s and was located in Pennsylvania.  At the start of the Revolutionary War, George Washington himself came and got as much of their original Rye whiskey and used it to fortify his men and keep them warm during the cold winter. It has since been called “the whiskey that warmed the Revolutionary War


C. This must be a busy time of year for Young's. How do you advise your clients on great local island drinks that add that little extra sparkle to their parties?

K. Yes, indeed. We work with a lot of companies with their events, whether it's coming up with cocktail menus, specialty cocktails or working with private dinner parties to find that perfect wine pairing for that perfect dish. I think that we've kind of become one of the go-to places for that kind of service. You don't just come in and buy a bottle of wine from us, you come in and we give you our expertise, what we know and what we love to do. 


C. Do you find that the mindset is still geared towards drinking traditional holiday beverages (such as champagne or red wine) or do you see a movement towards great, signature cocktails and artisan liquors?

K. Yes, I do. In fact, I think that's  what has helped us grow in that we offer unique cocktail ingredients and people are starting to come to us, looking for something different, especially during the holidays. And we are more than happy to advise. 

As far as traditional holiday drinks are concerned, there are a lot of red wine drinkers here in The Bahamas; it's hot obviously so there's always a need for a great Burgundy white, even a Rosé. The Rosé is a June/July thing in most parts of the world but its a year-round "ting" in The Bahamas! 


Mulled Harvest Cider



  • 1 1/2 oz Michter’s Bourbon 
  • Spoon of Brown Sugar
  • Warmed Apple Cider (non-sparkling)
  • Cinnamon Sticks
  • Orange Slices


  • Warm the apple cider on stove with 3-4 cinnamon sticks and some orange wheels in teapot.  

  • Add bourbon to serving ware as well as a spoon full of brown sugar.  
  • Pour piping hot cider overtop and stir with a cinnamon stick for garnish. 
  • Enjoy!

It's all about the tea pot  

C. That is indeed a fancy teapot. Where do you acquire all this wonderful serveware?

K. I love adding little pieces to my cocktail collection when I travel. This teapot was found on a recent trip to one of my favorite places in the world - the Cotswolds, in the town of Stow on the Wold out in the English countryside. The cups are actually gifts from our closest friends who brought them back from Myanmar.  It adds so much more character to a conversation when you have little stories you can tell while enjoying your libation. 

Hot mulled cider is also known as “wassail” which comes from Wassailing, the Medieval English drinking ritual intended to ensure a good cider apple harvest the following year. In the beginning they used mead, a form of wine made by fermenting honey, and added roasted crab apples into the warm wine.  It wasn’t until much later that things like cinnamon, cloves, ginger, nutmeg and orange were added and the base changed to apple cider.
— Kyle Jones

Culinary Experiences 

Open your mind to a world of new tastes with Cacique's Culinary Experiences - tailor-made to wow the most discerning of palettes. Looking forward to taking you on a gastronomic journey. Happy holidays! SS ;)