2 1/2 oz. Laird's 7 1/2 Year Old Apple Brandy
1/2 oz. Demerara Syrup*
2 dashes Angostura bitters
8 mint leaves
1. Place mint leaves in a julep cup and gently muddle
2. Add Apple Brandy and Demerara syrup
3. Fill julep cup with crushed or pellet ice and tightly pack in a mound
4. If desired, place the 2 dashes of bitters on top of ice mound
5. Garnish with 2 mint sprigs
Add 1 part granulated or superfine sugar to 1 part hot water. Stir until completely dissolved and add 1 tbsp. of vodka as a preservative. Store in a sealable container, and refrigerate until use.
In a large pot, add 2 parts Demerara or Turbinado sugar to 1 part hot water. Cook over medium heat, stirring frequently, until the liquid has clarified. Remove from heat, let cool, store in a sealable container, and refrigerate until use.
In a large pot, add 32 oz. of 100% Pomegranate juice and cook over medium high heat. Once liquid has reduced by half, add 16 oz. by volume of superfine or granulated sugar and stir until completely dissolved. Let cool, store in a sealable container, and refrigerate.
CLOVER HONEY SYRUP
In a large container, add 2 parts clover honey to 1 part warm water. Integrate thoroughly with a bar spoon and add 1 tsp. of vodka as a preservative. Pour into a squeeze bottle, and refrigerate until use.
Spiced Apple Cider
Simmer fresh apple cider in a pot with cloves, allspice and cinnamon sticks for 20 minutes. Let cool then strain out spices. Keep refrigerated.