I’m so happy that it’s finally fall, DC’s finest hour, when the heat and humidity break and the city is livable again. So seize the day and drink down as many fall drinks as you can! That’s what we’re doing this week: apple cider, mulling spices, brown sugar, dark rum – perfect for this weather, hot or cold – and the perfect cocktail for a Halloween party! – Andrew

llustration by Shauna Lynn for Oh So Beautiful Paper

Apple Cider Granita

4 Cups Apple Cider
8 oz Aged Rum
1 1/2 oz Triple Sec
1 oz Allspice Dram
2/3 Cup Brown Sugar
10-20 Whole Cloves
2-3 Cinnamon Sticks
2 Crushed Nutmeg

Combine apple cider, cloves, cinnamon sticks, and nutmeg in a saucepan over medium heat and stir until sugar dissolves. Remove from heat, cover, and let steep for one hour. Add the rum, triple sec, and allspice dram.

Strain mixture through a fine-mesh sieve into 8-inch metal baking pan. Freeze until the edges begin to set, then use a fork to scrape, breaking up the frozen sections into light flakes. Freeze, scraping and breaking up mixture every 20–30 minutes until it resembles fluffy shaved ice, about 3 hours. Cover and freeze until ready to serve.

The result is a sweet and spicy granita with a kick that’s perfect for a fall desert. Granitas are, I think, an underutilized desert – they’re light and crunchy and full of fruit flavor. But you don’t just have to enjoy this recipe cold. We tasted the mix while it was simmering and it was delicious. Pretty much a classic, hot mulled cider with rum has kept many a New Englander warm in the fall. So have it hot, or have it cold… or double the recipe and have it both ways. Can’t go wrong.

P.S.–These gorgeous silver-rimmed coupes are available for sale at our new Etsy shop, Liquorary.

Photo Credits: Nole Garey for Oh So Beautiful Paper