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Eyeswoon Cider Recipe + Best of the Web

by Grace Bonney

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Last weekend Julia and I drove up to Accord, NY to attend an outdoor dinner at one of our favorite places in the world, . Our friends, and owners of Westwind, Laura Ferrara and Fabio Chizzola have hosted us for several delicious meals over the past year and this dinner was particularly special. organized a wonderful meal at the orchard along with , where chefs Jody Williams () and Rita Sodi () cooked an incredible dinner inspired by the orchard.

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In addition to risotto and poached pears, we enjoyed a broad spectrum of seasonal dishes alongside new friends in one of the I know. Athena gathered a wide range of guests, from photographers and designers to bloggers and chefs, and we all enjoyed soaking up an evening outdoors under the stars before it gets too cold for al fresco get-togethers. One of our favorite parts of the evening were these warm and spicy ciders we were handed upon arrival. Athena was kind enough to share the recipe with us here today so I hope you’ll give it a shot if you need a little something warm for the weekend. If you’re like me and don’t drink, you can easily leave out the alcohol for something toasty but non-alchoholic. Thanks so much to for having us! xo, grace

Photographs by Winnie Au for EyeSwoon

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Click through for the full recipe after the jump!

Hot Cointreau Mulled Cider

Serves 6 people

12 oz. Cointreau
6 oz. fresh lime juice
4 cups of cider
3 cinnamon sticks
2 whole star anise
2 whole cloves
1 apple, sliced thin
2 oranges, sliced thin & for garnish

In a large saucepan, bring cider, lime, fruit and spices to a boil; cover, and remove from heat. Let steep at least 20 minutes. Add the Cointreau last so you don’t cook out the alcohol! Divide among individual mugs and serve hot. Garnish with a fresh cinnamon stick and a slice of apple or orange.

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