Batlow Premium Cider

Join us for a Christmas Batlow at the Clovelly Hotel.
We’ll be there from 2pm!

Batlows were a flowing for Mumford & Sons ‘Gentleman of the Road’ tour.
Both Premium and Cloudy on tap! Oh yeah..

Australian Cider Festival has just been announced. Tastings from over 20 of the best local and international cidermakers (including us!), a great music lineup and all things apples..and pears. Head here for tickets.

For the cooler months we’ve developed Batlow Brew – our Mulled Cider. Here’s how we make it:

Ingredients

2L Batlow Premium Cider
6 cloves
3 or 4 star anise
1/4 tsp ground nutmeg or 1/4 nutmeg grated 1 cinnamon stick or ground equivalent
1 vanilla pod, halved
Juice of 1 orange
6 cardamom pods
90ml pomegranate juice (any 100 per cent fruit brand goes well. Thomas Dux is a good source)
Sugar to sweeten if desired (I used 2 tablespoons of brown sugar)
Extra Brandy for extra warmth

Method

Pour all of the cider into a large pan on a low heat and warm it through for a few minutes. Add all of the spices and fruit juices and turn the heat up. Once boiling, turn down to a simmer and leave to tick away for 5 to 8 minutes. As everything infuses you’ll get the most delicious layers of flavour.

Pay attention and add a few tablespoons of sugar to taste. You don’t want it to be sweet; you just want the sugar to join up all the different spices so you get a harmonious taste. When you are happy with the flavours, ladle the mulled cider into the mugs and serve while warm and delicious. It’s nice to leave bits of spices floating around in the cider when you serve it, but if you want yours to be clear and perfect just pour it into the glasses through a sieve.

Bob’s your uncle!

A few photos from the first ever Batlow CiderFest. A great day of cider and all things apple.
Big thanks to Harald and the CiderFest team for such a great day. Looking forward to next year already!