Author Notes
What do you get when you put 30 lassies and laddies in a room with an abundance of top notch Scotch and Tippling masters who know how to shake up a mean cocktail menu? A boozy bash celebrating Robert Burns with uninhibited poetry recitation and a memorable gathering of new friends. The Tippling Bros developed this cocktail for a Robert Burns dinner I hosted for my supper club, and I've been mixing it up ever since. It's a crowd favorite, blending just the right amount of sweet and tartness with smooth whisky and refreshing hard cider. The apple garnish earns major bonus points as well. —cdilaura
Ingredients
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2 ounces
Highland Park 12 Year scotch whisky (or similar whisky)
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1 teaspoon
(bar spoon) apple butter
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1 ounce
lemon juice
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¾ ounces
grade A maple syrup
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3 ounces
hard cider
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1
pastis (optional)
Directions
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Pour all ingredients except hard cider into a shaker with ice and shake. Alternatively, if making a large batch for a crowd, mix same ingredients in a large container until apple butter and syrup dissolve. Serve in a punch bowl with a large block of ice.
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Strain into a Collins glass with ice and top off with hard cider.
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Garnish with apple slices and sprinkle with cinnamon.
Some people were born with a silver spoon in their mouth, mine was wooden. With an Italian heritage on one side and a Lebanese heritage on the other, good food was never hard to find. I grew up with Sunday dinners at Grandma’s, big pots of sauce simmering away on the stove all day and hand cut pasta drying on the rack in the basement. The perfume of lemon, garlic, garden grown herbs and other fresh ingredients always scented our family kitchens. So it is no surprise that my love for fresh, hand-prepared food is something I now love to share with new and old friends. Because of that, I put on my apron, sharpened my knives and started a blog and NYC supper club called 8.ate@eight to continue spreading the good food love.
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