The original Stone Fence (dark rum, Angostura bitters, cider) finds its roots in colonial times; JP Fetherston’s variation kicks up the flavor with the welcome addition of peppery allspice syrup and citrus. The dry cider here tones down the sweetness of the rum, adding an “ineffable, barnyard-like quality that you unleash when you ferment apples… the ‘funk,’ if you will,” says Fetherston.
- 1 1/2 ounces rum, Thomas Tew Single Barrel
- 1/4 ounce Virginia allspice simple syrup, see Editor's Note
- 1/4 ounce lemon juice
- cider, preferably Foggy Ridge Serious Cider
Garnish: spiced, dried apple wheel
- Add rum, syrup and lemon juice to a shaking tin and shake with ice.
- Strain into a Collins glass over a large ice rectangle.
- Top with cider and garnish with dried apple wheel.
Virginia Allspice Simple Syrup:32 ounces evaporated turbinado cane sugar
16 ounces hot water
1 ounce raw allspice berries
2 cinnamon sticks, crushed
4 whole cloves Boil water and remove from heat. Add sugar, then dissolve sugar granules by whisking/blending the mixture. Crush allspice berries. While still warm, add crushed spices and allow to macerate at least one day. Strain and serve.