This low-ABV cocktail hails from The Stork Club Bar Book, where it was served as an easy-drinking evening cocktail. Tom Richter of Manhattan’s Dear Irving has adapted it (see Editor’s Note) for the modern palate with the addition of cinnamon syrup, turning it into an unorthodox (but no less delicious) winter cocktail.
Rocky Mountain Cooler
Adapted from The Stork Club Bar Book (1946)
- 6 ounces cider
- juice of one lemon
- 1 egg
- 1 tsp simple syrup
- 4 dashes Angostura bitters
Garnish: freshly grated nutmeg
- Combine all ingredients in a shaking tin and shake with ice.
- Strain into a Collins glass and dust with nutmeg.
Updated Version | Tom Richter:
Substitute 1 ounce of cinnamon syrup for 1 tsp of simple syrup.
Dear Irving's Cinnamon Syrup:
6 cinnamon sticks broken up
2 cups sugar
Stir all ingredients over heat to dissolve. Once dissolved remove from heat and let sit over night. Strain and use.