Serious Eats: Recipes

Shutdown Cider

[Photo: Lizz Schumer]

This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite. The Bar Keep Chinese Bitters taste like five spice powder, with a bold kick of anise.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the Author: Lizz Schumer is a writer, editor, photographer and foodie living and working near Buffalo, N.Y. She is the author of "Buffalo Steel" and the editor of a small, weekly newspaper. She writes about food and drink on a freelance basis and can be found online @eschumer or lizzschumer.com.

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Printed from http://www.seriouseats.com/recipes/2013/11/shutdown-cider-fall-cider-pisco-cocktail-five-spice-recipe.html

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