Cider Lowball
Cider Lowball
National Bourbon Heritage Month is 100 percent legitimate holiday, and it’s been celebrated every September since 2007 when the U.S. Senate unanimously declared it the law of the land. The bill was sponsored by Sen. Jim Bunning (R-Ky), who certainly had good reason to promote his state’s most popular export. Since then, Americans have drunk more bourbon whisky than ever before. Over the past five years, bourbon’s popularity has grown by nearly 36 percent in case volume and 50 percent in revenue, according to the Distilled Spirits Council of the United States. In 2016, the bourbon industry sold 21,753,000 cases and reaped more than $3.1 billion.This recipe combines bourbon with the other flavor of fall: apples. A classic combination that just tastes like autumn. This variation was created by Kevin Felker, beverage director, Water Grill, Downtown Los Angeles.
Servings
1
servings
Ingredients
- 16 ounce turbinado sugar
- 16 ounce water
- 2 ounce straight bourbon whiskey
- 3/4 ounce unfiltered apple cider
- 3/4 ounce fresh lemon juice
- 3/4 ounce vanilla bean syrup
- 1/4 ounce bénédictine
- 1 slice granny smith apple
- 1 cinnamon stick
Directions
- Combine the water and sugar and stir until dissolved. Add the vanilla bean and stir to incorporate. Allow to stand to for a minimum of 1 hour at room temperature
- Shake all ingredients with ice and strain over fresh one-inch ice cubes in a large rocks or tumbler style glass. Garnish with Granny Smith apple slice and cinnamon stick. Grate fresh nutmeg over the top and serve.