Judith Hausman
January 18, 2016

We now have a few local corn whiskies in the Hudson Valley, N.Y., that really warm you up from the inside. This recipe is adapted from local star chef, Peter Kelly, chef-owner of X20 Xaviars on the Hudson, Restaurant X and Xaviars, located in the Hudson Valley.


  • 1 ounce corn whiskey
  • 1 ounce apple liqueur
  • 3 ounces cider, warmed
  • 1 ounce half-and-half
  • 4 ounces apple slices
  • brown sugar for coating apples


For one drink, add warmed half-and-half to a warm mug; mix whiskey and apple liqueur into hot cider, then slowly pour into the mug. Garnish with apples that you have dipped in brown sugar.

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You can set up multiples of the first three ingredients (and maybe a couple of cinnamon sticks, too) to warm in a crockpot or on the stovetop. Then guests can serve themselves the half-and-half and ladle in the cider mix.

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