Idea for a hop-forward dark spiced cider. What do you think?

This is an untested and rough outline, I hope it peaks some people's curiosities and gets some people experimenting. I'll post back when I've tried it (early in the new year). If anyone has any tips, advice, or predictions I'm keen to hear them.

Any idea what %alcohol to expect, what aging will do for it, results of ingredient interactions etc?

2.5 gallons unfiltered apple juice/soft cider
.5 gallon water
3 cups dark brown sugar
1/2 cup black-strap molasses
1 cup dried (edible) juniper berries
1/2 cup coriander seed
1/2 cup fresh organic orange rind
2 oz Simcoe hops

Ferment 2.25 gallons of apple juice w/ ale yeast as usual
2 weeks

"Burn" brown sugar solution (1/4 gal H20), dilute (1/4 gal H20), add molasses and all spices except hops, steep
Toss dilute syrup into primary with added yeast (half as much as for primary) and hops
Ferment 2 weeks

Prime with .25 gal apple juice and bottle

Bottle condition for.....? Then stove top pasteurize.

What do you think?

How did this turn out? Hops in a cider don't sound good--there is usually not much sweetness. If you stove-top pasteurize, fill a plastic soda bottle to the same level as an unopened soda bottle and screw the cap on tight. When it feels as hard as the un-opened one, try it after refrigerating. Then try the glass bottles once every day or two until ready, then pasteurize.