To a 4 to 6-quart Dutch oven or stockpot, add the unfiltered apple juice, whole cloves, star anise and cinnamon sticks. Add the zest from half of one orange and the juice from half of one orange (about 2-3 tablespoons).
Bring to a rapid simmer over medium heat. Reduce to a low simmer and cover. Simmer for 20 minutes to allow the flavors to meld together.
Remove from heat and stir in the bourbon, or add 1.5 ounces bourbon to each glass with 6 ounces of cider. Strain out any whole spices before serving. Garnish with a sliced orange and sliced apple. Enjoy hot.
Notes
Unfiltered apple juice is just apple juice without the natural sediment filtered out. It has a cloudy look which gives apple cider its classic appearance. You can find it in the juice aisle right next to the apple juice.
Bourbon: Feel free to use rum, another type of whiskey, or brandy.
Serving sizes: 8 servings come out to ~8 ounces per person, with ~1.5 ounces of bourbon per serving. For 2 ounce shots per glass, add a total of 12 ounces of bourbon.
Leftover cider can be stored in the fridge for 3-4 days. I recommend straining out the spices before refrigerating and keeping the alcohol and cider separate. Cover and reheat on the stove over medium-low heat until warmed through, about 10 minutes.