The term “Appalachian liquor” evokes moonshine more than any mixed drink, but that’s starting to change. This drink, from chef Anna Bogle of Summit City Lounge in Whitesburg, Kentucky, melds whiskey aged in Virginia port barrels with the Kentucky’s Foggy Ridge apple cider, then adds sorghum and a touch of lemon juice.
Featured in: Drinking in Appalachia Means More than Moonshine
- 1⁄4 tart apple, such as Gold Rush, cored and cut into 1/4-inch, plus slices to garnish
- 1 1⁄4 oz. bourbon
- 1 1⁄4 oz. sorghum syrup
- 1 oz. fresh lemon juice
- 1 tsp. sugar
- 1 1⁄4 oz. dry hard cider, preferably Foggy Ridge Serious Cider
- In a cocktail shaker, muddle the apple with the bourbon, syrup, lemon juice, and sugar. Add ice and shake vigorously. Strain into a highball glass filled with ice and top with hard cider. Garnish with an apple slice before serving.