1-2 dash Boker's Bitters
1 dash Lemon Juice (1 tsp)
2 dash Maraschino Liqueur (1 tsp Luxardo)
1 1/2 oz Whiskey (Jim Beam Rye)
Wet outer edge of a wine glass with a slice of lemon and coat with sugar. Add a long wide lemon peel to a wine glass, and fill with crushed or finely shaved ice. Shake rest of ingredients separately with ice and strain into glass. Garnish with fruit.
On Friday, I read about one of Erik Ellestad's Sazerac variants which intrigued me not for its use of pig-infused whiskey but for its use of "orchard syrup" as a sweetener. Orchard syrup was a cocktail ingredient in the late 1800's and I had just spotted a few recipes in my copy of Harry Johnson's Bartenders' Manual a few days earlier. After two instances in a week, I decided that I needed to make my own (see recipe below). At the scale I made mine at, it took about 90 minutes to boil down the apple cider to a quarter of its original volume. At that point, the sweetened and spiced cider took on a honey-like consistency when cooled.
• 6 cups Apple Cider
• 1 tbsp (1/2 oz) Lemon Juice
• 1 tsp Chinese 5 Spice Powder
• 1/2 cup Sugar
Pour ingredients into a pot. Heat to reduce ingredients down to 1/4 original volume (around 1 1/2 cup) while stirring every 10 minutes or so. Easiest way to determine the end point is to mark the initial liquid depth on a wood skewer and then measure what 1/4 the height would be with a second mark. Should be lightly adherent to a spoon when done (and still hot) and honey-like when cold (easier to measure out when warm or at least room temperature). Recipe modified from here with spice suggestion from Jennifer Colliau of Small Hand Bartender.