What's new here: A splash of dry vermouth and an optional bar spoon of Green Chartreuse turn a simple whiskey-cider sour into something unexpectedly elegant — and it's built to be paired with food.
Prep: Honey-ginger syrup
- Combine 1 cup honey, 1 cup water and a 4-inch piece of fresh ginger, peeled and chopped.
- Warm gently until the honey dissolves, then let the ginger steep.
- Strain, cool and refrigerate.
Method
- Add all the ingredients to a shaker with ice and shake.
- Double strain into a chilled coupe or Nick & Nora glass.
- Finish with rosemary and thin apple slices.
Smooth. Fresh. Unexpectedly elegant!
Pairing
Add something savory: Irish cheddar & apple crostini — toasted baguette slices, aged Irish cheddar, thin green apple slices, a drizzle of honey and cracked black pepper. So yum!
Enjoy!