Chattanooga Whiskey served this fall cocktail at our October 27 Farm Dinner. Made with hot apple cider and some of Tennessee’s best bourbon, it warmed our insides as we gathered around fire pits on the cool autumn night.
In a medium sauce pan, over medium-high heat, combine ginger, sugar, and water, stirring occasionally until sugar is completely dissolved. Remove from heat and allow ginger to infuse until syrup is completely cool. Strain out ginger using cheese cloth or a fine strainer. Store in an air-tight container and refrigerate.
In a small pot, over medium heat, stir 1816 Reserve bourbon, apple cider, Rich Ginger Syrup, and black walnut bitters until desired serving temperature is reached. Divide between two mugs and serve with cinnamon sticks.
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