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.
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
Combine all ingredients in a shaker tin.
Fill with ice and shake for 8 seconds.
Double-strain into a chilled Collins glass filled with ice.
Top with Fever-Tree Spiced Orange Ginger Ale.
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.