2 oz. Laird's Applejack
1/2 oz. Cointreau
1/2 oz. Simple syrup*
3/4 oz. Freshly squeezed lemon juice
1 egg white or 3/4 oz. pasteurized egg white
4 sage leaves
1. Lightly muddle 3 of the sage leaves in the bottom of a cocktail shaker
2. Fill cocktail shaker halfway with ice
3. Add balance of ingredients and shake well
4. Strain into a cocktail glass
5. Float remaining sage leaf on top
About This Drink
A savory version of the classic whiskey sour.
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.