Shake it up with this fruity mix
When Inland 360 asked The Black Cypress bartender Cory Preston for a fun holiday cocktail, he gave us the recipe for Viola Orchards. It blends the flavors of apples, lime, allspice and bitters into a popular seasonal drink at the Pullman bar and restaurant.
Viola Orchards
2 oz. Calvados or other apple brandy (He uses Clear Creek Distillery’s Eau de Vie de Pommes from Portland, Ore.) ½ oz. Fresh lime ? oz. Cider reduction * ? oz. Allspice syrup ** 2 Dashes Angostura bitters
Shake well and strain into a rocks glass full of ice. Garnish with apple slices.
*Cider reduction — Reduce a pint of fresh pressed apple juice, with 3 sticks of cinnamon, by half over the stove. While still hot, stir in a cup of sugar.
**Allspice syrup — Bring a pint of water to a boil, add a handful of allspice berries and reduce liquid by half. While still hot, stir in two cups of brown sugar. Remove berries and let cool.
