Winter Bevy

Orestes Cruz, Empire State South | Atlanta, Georgia

photo: Lizzie Munro
Fever Tree Holiday Highball Cocktail recipe

Orestes Cruz trades earthy tequila for a cinnamon-infused Cognac base in this cold-weather Paloma riff that’s brightened with lemon juice, spiced pear liqueur and a homemade ginger-maple syrup. As a final flourish, the drink is topped off with spiced orange ginger ale; a bar spoon acts as a “water slide” to slowly add the ginger ale to the glass to preserve the bubbles and gently incorporate the flavors.

Order Fever-Tree Fever-Tree Spiced Orange Ginger Ale via KegWorks.

Ingredients

Serving: 1

  • 1 1/2 ounces Cinnamon-Infused VSOP Cognac (see Editor’s Note)
  • 1 1/2 ounces Cinnamon-Infused VSOP Cognac (see Editor’s Note)
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce St. George Spiced Pear liqueur
  • 1/2 ounce St. George Spiced Pear liqueur
  • 1/4 ounce Ginger-Maple Syrup (see Editor’s Note)
  • 1/4 ounce Ginger-Maple Syrup (see Editor’s Note)
  • 4 ounces Fever-Tree Spiced Orange Ginger Ale
  • 4 ounces Fever-Tree Spiced Orange Ginger Ale

Garnish: lemon wheel, cinnamon stick

Directions
  1. Combine all ingredients in a shaker tin.
  2. Fill with ice and shake for 8 seconds.
  3. Double-strain into a chilled Collins glass filled with ice.
  4. Top with Fever-Tree Spiced Orange Ginger Ale.
  5. Garnish with a lemon wheel and a cinnamon stick, and serve immediately with a straw.
Editor's Note

Cinnamon-Infused VSOP Cognac
Add 10 cinnamon sticks to one bottle of VSOP Cognac. Seal the cap and let it sit overnight. Fine-strain into a resealable bottle and store in a cool dry place for up to four months.

Ginger-Maple Syrup
In a small pot, combine 1/2 cup of maple syrup, 1/2 cup of water and 1/2 cup of grated ginger. Heat until simmering, then turn off heat and let sit for 12 minutes before double-straining into a container with a resealable lid. Let cool and store refrigerated for up to one month.

Tagged: fever tree, highball

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