Newton and the Fall Spiked Cider

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. 

    Ingredients

    • 4 ouncesChattanooga Whiskey’s 1816 Reserve Bourbon
    • 6 ouncesapple cider
    • 1 ounceRich Ginger Syrup
    • 10 dashesblack walnut bitters (we used Fee Brothers brand)
    • 2 ouncesfresh ginger, peeled and chopped
    • 1 cupwhite sugar
    • 1/2 cupwater

    Preparation

    1

    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. 

    2

    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. 

     

    share this:

    Facebook
    Twitter
    Pinterest