Friday, November 30, 2012

Hicko-rye Cider

1 1/2 part Sazerac rye whiskey
1 part St. Germain
1/2 part lemon juice
1/2 part hickory syrup
1 part apple cider
After thought: 1 part cava (I wanted the bubbles so if you have a more effervescent apple cider it would do the trick I think)

We have this hickory syrup made from the bark of Virginia hickory trees that we are experimenting with in cooking (so far it's good with pork!) but we thought it might do something good in a cocktail too.

And yes, it does.

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