To make the mulled cider, bring first six ingredients to a boil in a medium sauce pan. Reduce heat and simmer for 20 minutes or so until fragrant. Remove from heat and let cool.
Strain through a fine mesh sieve into a jar. This will keep in the icebox for a couple of weeks.
To mix, add ice to a glass along with a shot of bourbon or 1-2 shots of seltzer. Add mulled cider and squeeze in half a satsuma. Garnish with another slice of satsuma and serve.