In a medium saucepan combine the fresh apple cider, pear juice (if using) and brown sugar. Stir over medium heat until the sugar dissolves and the mixture is hot but not boiling (about 5 minutes).

Add the whole cinnamon sticks, whole cloves, allspice berries and sliced ginger to the warm cider. Reduce heat to low and let the mixture simmer gently for 10 minutes to infuse flavors. Do not let it boil — maintain a gentle steam.

Remove the saucepan from heat and let the spices steep for an additional 5 minutes for a deeper flavor. Taste and adjust sweetness with maple syrup if desired; stir in the maple syrup until combined.

Finishing the Cocktail

Strain the infused cider through a fine mesh sieve into a heatproof pitcher to remove the cinnamon, cloves, allspice and ginger.

Stir in the hard apple cider (room temperature or chilled) and the lemon juice to add brightness. Then add the spiced rum and apple brandy (or calvados). Stir gently to combine. Taste and adjust: add up to 1 more tablespoon maple syrup or a pinch more brown sugar if you prefer sweeter, or an extra tablespoon of lemon juice if you want more acidity.

If you prefer the drink chilled, let the mixture cool to room temperature and then refrigerate 30–45 minutes. For a warm serving, proceed immediately.

Pour the Potter's Cider into two warmed or chilled mugs/glasses (about 1.5 cups per serving).

Garnish & Serve

Garnish each serving with two apple slices and one star anise. Lightly dust each drink with a pinch of ground cinnamon (about 1/8 tsp per glass) for aroma.

Optional: For a theatrical presentation, float a cinnamon stick in each mug and flame a drop of high-proof rum on a spoon, quickly extinguish and pour over the surface for a brief caramel aroma. Use caution with flames.