Measure out the allspice, ground cinnamon, nutmeg, and brown sugar into a small bowl—this mise en place makes the next steps seamless. Slice the orange into thin rounds and cut the orange zest strips with a vegetable peeler, being careful to avoid the bitter white pith. Gather the whole cloves and cinnamon sticks together. Having everything prepped and ready means you won't miss the moment when flavors are perfectly infused.

Pour the apple juice into a large pot and place it over medium heat. Once it's warm and beginning to steam, add the brown sugar and the ground spice blend (allspice, cinnamon, and nutmeg). Stir gently until the brown sugar is completely dissolved—this typically takes 2-3 minutes. I prefer to use quality apple juice like Martinelli's because it has a cleaner, more natural sweetness that won't compete with the spices you're layering in.

Add the whole cloves, cinnamon sticks, orange zest strips, and orange slices to the pot. The whole spices and fresh citrus will now gently infuse their flavors into the warm liquid. Cover the pot and reduce the heat to low, letting it simmer gently for 20 minutes. This slow infusion allows the cinnamon sticks to add depth and complexity that ground cinnamon alone cannot achieve, while the orange rounds add both flavor and a beautiful visual element.

Remove the pot from heat and carefully strain out the whole cloves, cinnamon sticks, orange zest, and orange slices using a fine-mesh strainer, leaving the fragrant cider behind. If desired, add bourbon to taste for warmth and depth—this is where the optional ingredient adds a lovely sophistication to the drink. Stir well to combine.

Pour the orange spiced cider into glasses while it's still hot, then serve immediately. I like to reserve a few of those beautiful orange slices from the straining and float one in each glass for garnish—it adds visual appeal and a subtle hint of citrus flavor in each sip.