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To make it alcohol-free: replace the apple cider with sparkling apple juice (or apple juice mixed with a splash of sparkling water) and use cinnamon syrup instead of cinnamon whiskey. For a crowd (8 cocktails): you can make the cocktail in a punch bowl. Use half a gallon (64 fluid ounces) apple cider and 12 ounces Jack Daniel's Fire.
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Allow the ingredients to steep in the apple cider vinegar for at least 4 weeks. Strain the liquid from the solids and transfer it to a clean jar. If you plan on using the fire cider straight, it can be sweetened slightly with high-quality local honey or maple syrup to taste.
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Directions. Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar.
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First, peel and chop the ginger and horseradish. Then, peel and chop the garlic. Finally, add all of the ingredients to a jar or bottle and pour in the apple cider vinegar. Shake the jar or bottle to combine the ingredients, then store in a cool, dark place. To drink, add 1-2 tablespoons of fire cider to a glass of water, or add it to your.
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STEP 1: Wash, core and chop a fresh apple. Use one large slice of chopped apple per drink. STEP 2: Add a cinnamon sugar rim to your glass (see the instructions in the first recipe above). STEP 3: Fill half your glass with ice and then add the chopped apple. STEP 4: Add a 1.5 ounce of Fireball Cinnamon Whiskey.
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Tea! Add about a tablespoon of fire cider to a mug of hot water, along with a squeeze of fresh lemon and a little honey to sweeten. Finish with a bit of freshly ground black pepper. Sauces! Use.
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Prep time. 10. minutes. This Bloody Mary made with fire cider is a unique immune-boosting twist on brunch's most popular vodka cocktail. The taste will vary depending on the fire cider that you use so play with the amounts of lemon or lime juice and hot sauce to get it just the way you like it.
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Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar.
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Instructions. Wash and prep your fresh produce (pineapple, ginger, garlic, and lime). To a high-speed blender, add all ingredients (apple cider vinegar, pineapple, ginger, horseradish (optional), garlic, lime, honey, turmeric*, black pepper, and cayenne). Blend on high for 30-45 seconds or until there are no large pieces remaining.
Fire Cider How to Make This Amazing ImmuneBoosting Tonic
Combine the garlic, horseradish, onion, ginger, turmeric, orange, lemon, chile, and peppercorns in a sterilized quart (1 L) jar. Pour the vinegar into the jar, stirring with a chopstick to release air bubbles. Leave 1/2 inch (1.3 cm) of headspace and make sure the ingredients are submerged.
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Instructions. Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a clean jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float).
Spiced Hot Apple Cider Recipe Taste of Home
Instructions. Take a cocktail glass, dip the rim in a water on a small plate. Then dip into cinnamon and sugar poured onto a small plate. Spin glass to cover completely. Fill cinnamon and sugar rimmed glass with ice. Pour Fireball Whiskey over top of the ice. Add fresh apple cider over the Fireball.
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Place a lid tightly on the jar. If using a metal lid, place a paper muffin liner or cheesecloth over the jar before screwing the lid on to prevent the acid in the vinegar from reacting with the metal in the lid. Place the jar in a cool, dark place to sit for 4 weeks.
Fire Cider
Fireball Cinnamon Whisky is a mix of Canadian whisky and cinnamon flavoring, developed in Canada in the 1980's. It was originally part of a flavored schnapps line of Seagram's, and is now produced by the Sazerac Company. (The company also produces Peychaud's bitters, an original ingredient in the iconic Sazerac cocktail ).
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Place the horseradish and ginger in a 1-quart jar. Chop the onion, garlic and hot peppers or run them through the food processor with the shredding attachment, then place in the jar. Add whichever.
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Prepare the roots, herbs, and lemon and place them into a gallon glass jar. Add unpasteurized apple cider vinegar, covering the ingredients by 1-inch of vinegar. Add the plastic lid to the jar and shake well. Store in a cool dark location for a minimal of one month, making sure to shake the mixture daily.