INGREDIENTS
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1.25 oz horseradish-infused Mezcal (recipe below)
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2 tsp Giffard Cassis Noir de Bourgogne
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.5 oz Krupnik (honey) Liqueur
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.25 oz honey syrup
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3 oz sweet apple cider
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2 oz Ginger Beer
INSTRUCTIONS
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Heat all ingredients (except ginger beer) to 160 F, then top with room-temperature ginger beer and garnish with clove-studded orange peel.
Horseradish-infused mezcal: Peel and cut 50 grams of fresh horseradish into thin coins and infuse into one 750 mL bottle Mezcal for two days in a sanitized, non-reactive container, then strain with a fine mesh strainer. This will keep up to one year.
| Adapted from Brian Evans/Sunday in Brooklyn