GINGER CINNAMON APPLE CIDER MOCKTAIL
(nonalcoholic)
INGREDIENT LIST:
- GINGER-CINNAMON SIMPLE SYRUP (1 oz) [make in advance – see below]
- APPLE CIDER (1 c)
- ICE
- CINNAMON SUGAR (1 TBSP)
- APPLE SLICE or CINNAMON STICK to garnish (optional)
EQUIPMENT LIST:
- COCKTAIL SHAKER – or any container you can seal and shake, and that fits ice cubes through the mouth (like a travel mug or wide mouth drink bottle)
- if container does not also strain, you will need a strainer as well
- JIGGER – or measuring cup that shows one ounce, or measuring spoons (2 tablespoon = 1 oz)
- GLASS for serving
PREP: GINGER-CINNAMON SIMPLE SYRUP
- 1/2 cup sugar
- 1/2 cup water
- 1 cinnamon stick
- ~1-2 inches of ginger root, peeled and thinly sliced
- Mix sugar, water, cinnamon stick, and sliced ginger root in a small saucepan over medium heat. Heat until sugar is dissolved.
- Let cool completely and strain to remove ginger and cinnamon.
MAPLE WHISKEY SOUR COCKTAIL
(alcoholic)
INGREDIENT LIST:
- WHISKEY (1 1/2 oz)
Note: any American or Canadian whiskey works; o not use Scotch whiskey. - LEMON JUICE (1 oz)
- MAPLE SYRUP (2 TSP)
- 1 EGG (only egg white needed)
- CINNAMON
- ICE
EQUIPMENT LIST:
- COCKTAIL SHAKER – or any container you can seal and shake, and that fits ice cubes through the mouth (like a travel mug or wide mouth drink bottle); if container does not also strain, you will need a strainer as well
- MEASURING SPOONS (for maple syrup)
- JIGGER – or measuring cup that shows one ounce (you can also use measuring spoons, 2 tablespoon = 1 oz)
- GLASS for serving
- SQUEEZER/JUICER for lemon