Well, you are in for a sweet, boozy, boilo treat.
If you follow us on Facebook (and really, you should), you’ll know that we’ve been celebrating and discussing this whiskey-infused drink for several weeks. And we are finally getting around to sharing the recipe.
But first, a history lesson (sit tight). Boilo (pronounced boy-low) is the traditional fall and winter drink of the Coal Region of Pennsylvania, which is home to one of your cooks.
A “traditional” version of boilo, however, would probably make you go blind, as it was made with moonshine.
Today, a standard boilo recipe includes Four Queens whiskey (100 proof and about $10), oranges, lemons, nutmeg, cloves and a whole bunch of other junk. Recipes abound here, and here, and here. (Just Google it).
Of course, as the region has become more sophisticated (ha!), so have the recipes. And we humbly present to you our version of the new classic, Apple Pie Boilo (really, a hard apple cider with a LOT of kick).
- 1/2 gallon of apple cider (100 percent juice, please)
- 4 cinnamon sticks
- 2 tsp. cloves (we like whole, but you can use ground)
- 2 tsp. ground nutmeg
Throw all of that into a large soup pot and bring to a boil on the stove. Allow to boil for 10 minutes, then remove from heat and let cool for 10 minutes.
After cooling, strain the mixture (we again used a fine mesh colander) to get rid of the cinnamon sticks and whole cloves. Add in 3 cups (one fifth) of cheap, blended whiskey, aged no more than 2-4 years.
Seriously, you WANT to use the cheap stuff. Four Queens all the way if you can find it. We used some Canadian nonsense that made the cashier at the liquor store give us a once over. His face said, “Dudes. Seriously?”
Finally, cover your concoction with a lid and allow to cool to room temperature, then bottle and refrigerate (we used Mason jars because we’re soooo classy).
As an added bonus, your house now smells AMAZING. And you’re about to get DRUNK! Serve boilo warm in small glasses (like a double shot glass). Sip. Enjoy. Have a hangover remedy handy.