To make this festive, warm drink from Ripple bar manager Josh Berner, you can use store-bought cider or make your own; leftovers can be used for the basis of a tasty spiced nonalcoholic offering, as well.
The cocktail makes use of bright yellow Spanish liqueur Liquor 43 which “is made with 43 herbs and botanicals, hence the name,” says Berner. “The main flavors are of vanilla and citrus, and the spirit adds a lovely vanilla sweetness to the drink, while the lemon juice balances it out with acidity.” At Ripple, Berner uses Gosling’s rum in the cocktail, but says any dark rum with a strong molasses flavor will do nicely.
For the cocktail
1 ounce dark rum
½ ounce Liquor 43
½ ounce fresh lemon juice
3 ounce hot apple cider
1 lemon (for garnish)
For the cider (makes one gallon)
20 apples (Berner uses Gala)
Directions
To make the cider, juice apples—“skins, cores, seeds, and all,” says Berner—in a juicer and strain liquid twice through a cheesecloth. For the cocktail, heat the cider over low heat until warmed through. Combine all ingredients in a stemmed glass and stir gently to thoroughly blend flavors. Garnish with a lemon twist and serve.
See also:
Holiday Cocktail Recipe: Todd Thrasher’s Cider Car
Cocktail Recipe: Ben Franklin’s Milk Punch
Favorite Things: The Columbia Room’s Katie Nelson
A Look at Ripple’s New Menu of Fat-Washed Drinks
Holiday Recipe: Bacon-Roasted Pecans from Ripple’s Logan Cox
