Black Flannel Brewing & Distilling Company
Vermont's First Brew-Stillery
Add cinnamon sticks, fresh ginger, and green cardamom pods to the fresh apple cider. Reduce to one-quarter of original volume or 1 pint (16 oz.) on a low boil while skimming off foam. Remove spices halfway through reducing. Strain through fine-mesh strainer or cheesecloth. Cool before using.
Rinse a rocks glass with Laphroaig (or similar smoky single malt). Add Dutch Soul, allspice dram, reduced cider, and lemon juice in a cocktail shaker with ice. Shake and strain into pre-rinsed rocks glass over fresh ice. Garnish with cherry.
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