Two simple ingredients, whiskey and boiled cider (or cider syrup—a substitute to maple syrup that’s found throughout Vermont, New Hampshire, and Massachusetts) combine to make a powerfully good drink. A twist of lemon lends a bitter brightness without diluting the richness of the cocktail.
For the Boiled Cider (makes 2 cups)
- 1 gallon apple cider
For the Cocktail
- 2 oz. bourbon
- 1 oz. boiled cider
- 1 strip lemon zest, for garnish
- Make the boiled cider: Gently boil a apple cider in a heavy-bottomed pot, stirring occasionally, until it has reduced to 1⁄8 the original volume (making 2 cups syrup), about 2 hours. Let cool to room temperature and store, refrigerated, in an air-tight container.
- For the cocktail: Combine bourbon and boiled cider over ice and stir gently. Twist lemon zest and drop into drink, stir again, and serve.