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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Shutdown Cider

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:jigger, cocktail shaker, glass, strainer
This recipe appears in: A Pisco Sour for Fall: The Shutdown Cider

Ingredients

  • 1 1/2 ounces La Diablada pisco
  • 2 ounces Knudsen's Cider & Spice apple cider
  • 1 ounce fresh lemon juice, from 1 lemon
  • 1/2 ounce simple syrup (see note above)
  • 2 dashes Bar Keep Chinese Bitters

Procedures

  1. 1

    Fill a cocktail shaker with ice and add pisco, apple cider, lemon, simple syrup, and bitters. Shake until well chilled. Strain into an ice-filled serving glass—use crushed ice if desired.

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