Bourbon Cider
Perfect for fall, this apple-and-bourbon recipe comes from Jennifer Pittman of Louisville, Kentucky's Proof on Main. It first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.
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Credit: Todd Coleman
INGREDIENTS
1 cup sugar2 tbsp. whole cloves, crushed
1 3″ piece fresh ginger, peeled and thinly sliced
1 cinnamon stick
3 oz. apple cider
1½ oz. bourbon
1 tsp. fresh lemon juice
Dried apple slice, to garnish
INSTRUCTIONS
1. Boil 1 cup water in a small saucepan. Remove from heat; stir in sugar, cloves, ginger, and cinnamon; let sit for 1 hour. Strain and chill syrup.2. Mix ¾ oz. ginger syrup, cider, bourbon, and juice in a shaker with ice; shake to chill. Strain into a martini glass; garnish with apple.
PLEASE tell me that you are JOKING!
You are to prepare ginger syrup with the cup of water, cup of sugar, fresh ginger, clove and cinnamon; it'll probably yield around 16 oz. of syrup.
The cocktail itself contains only 3/4 oz. of syrup, and is quite delicious on an autumn day!
You are to prepare ginger syrup with the cup of water, cup of sugar, fresh ginger, clove and cinnamon; it'll probably yield around 16 oz. of syrup.
The cocktail itself contains only 3/4 oz. of syrup, and is quite delicious on an autumn day!
I'm going to try it that way. It was SUCH a good cocktail. The little bits of macerated apples were so good floating in the cocktail -- better than a piece of dried apple I would think.