In addition to the physical heat radiating off your cider, this drink has warmth from both the scotch and the spices. Peppercorns help pick up the scotch and a add nice spark. Raw sugar is just a little more earthy than white sugar thanks to the molasses, which in turn echoes the peat in the alcohol. In this drink I prefer using a clementine instead of an orange as its smaller size helps you tame the citrus notes of a typical cider. It’s not as sharp, nor does it have so much juice as to overwhelm the apple notes or the scotch.