YOUR RECIPES: SLINGS AND ARROWS

This is brought to you by the one and only, Brandon Wise, Corporate Director of Beverage Operations at Sage Restaurant Group.  Adapted from Imbibe Magazine.  Read more about Brandon here.

INGREDIENTS

  • 3/4 oz. Scotch
  • 3/4 oz Demerara rum (Wise uses Lemonhart 151)
  • 3/4 oz fresh lemon juice
  • 1/2 oz mulled Pinot Noir syrup*
  • 2 oz The District
  • 1 cinnamon stick, 3 apple slices (fanned out), for garnish

Combine all ingredients, except switchel, and shake with ice. Double strain into an ice-filled glass, top with switchel and garnish.

MULLED PINOT NOIR SYRUP: INGREDIENTS

  • 1 750-ml. bottles Pinot Noir

  • 3 cups plus 2 Tbsp. granulated sugar

  • 1 Tbsp. whole cloves

  • 1 Tbsp. whole star anise pods

  • 1/2 tsp. freshly ground nutmeg

  • 1/2 Tbsp. cardamom pods, crushed with mortar and pestle

  • 3 whole cinnamon sticks

  • 1/2 apple, sliced

  • The zest of 6 orange zests (zested with a vegetable peeler)

Combine all ingredients in medium saucepan over medium-high heat and bring to just under a boil. Reduce heat to low and let simmer for approximately 20 minutes, or until reduced by about half. Let cool to room temperature, strain into a clean glass jar and keep refrigerated for up to 2 weeks.