Categories
Recipes

Cocktail Recipe: The Apple Claus

A charming seasonal cocktail, containing two of my favorite cold-weather flavors: bourbon and apples.

The Apple Claus

The Apple Claus

Adapted from a recipe by Laura Moore at The Epicurean Hotel Edge rooftop bar.

Ingredients

    Cocktail:
  • 1 1/2 oz. Four Roses Bourbon Small Batch
  • 3/4 oz. Apple Cinnamon Tea Syrup
  • 1/2 oz. Lemon Juice
  • Dash of Angostura Bitters
  • Orange Twist or Apple Slice (for garnish)
  • Apple Cinnamon Tea Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 whole apple (minus core) cut into pieces
  • 4 cinnamon sticks
  • 4 tea bags or 4 tbsp loose tea

Instructions

  1. To Make the Cocktail
  2. Shake all ingredients with ice, then strain into a chilled coupe. Top with sparkling wine (prosecco, Champagne or Apple Cider.) Garnish with an orange twist or apple slice.
  3. To Make Apple Cinnamon Tea Syrup
  4. In a saucepan, bring the water to a boil, then remove from heat. Add tea and steep for 5 minutes. When finished, remove the tea bags or strain out loose tea.
  5. Return tea to the stove and add sugar, cinnamon and apples. Bring to a low boil over medium-high heat, then simmer on low for approximately 5 minutes.
  6. Cool and strain, then pour into a sealed bottle. The syrup will easily keep in the fridge for at least 2 weeks.
https://professorcocktail.com/2016/12/16/cocktail-recipe-the-apple-claus/

Categories
Recipes

Cocktail Recipe: Jeffrey Morgenthaler’s Hot Toddy

Jeffrey Morgenthaler’s Hot Toddy

Jeffrey Morgenthaler’s Hot Toddy

Ingredients

  • 1 1/2 oz. Bourbon Whiskey
  • 1 oz. Ginger Syrup
  • 3/4 oz. Fresh Lemon Juice
  • 1 tsp. Allspice or Pimento Dram
  • 3 oz. Boiling Water
  • Orange Peel, for garnish

Instructions

  1. Combine bourbon, ginger syrup, lemon juice, and allspice or pimento liqueur in a preheated mug. Top with boiling water. Garnish with orange peel.
  2. For an easy way to ensure your hot toddy is actually hot, try making it in the Bartender’s Bain-Marie.

Notes

Created by Jeffrey Morgenthaler, Clyde Common, Portland, Oregon.

https://professorcocktail.com/2014/02/11/cocktail-recipe-hot-toddy/

Categories
Recipes

Cocktail Recipe: Hot Buttered Rum

Hot Buttered Rum

Hot Buttered Rum

Ingredients

  • 2 oz. Dark Rum
  • 2 tsp. Demerara Sugar (or Brown Sugar)
  • 1 tbsp. Salted Butter
  • Hot Water
  • 2 dashes Angostura Bitters

Instructions

  1. In a pre-warmed Irish Coffee mug (or small coffee cup), add the sugar and a small amount of hot water. Stir until the sugar is dissolved. Add rum and fill with water. Add butter and bitters. Stir until combined.
  2. Garnish with a cinnamon stick and/or orange slice, if desired.
  3. Can also be made with hot cider instead of hot water.
https://professorcocktail.com/2011/12/13/recipe-hot-buttered-rum/