Pomander
From Joe Lowery of Merriment Social
2 ounces cinnamon- and clove-infused bourbon (recipe follows)
3/4 ounce lemon juice
3/4 ounce maple syrup
1/2 ounce Aperol
Add all ingredients to shaking tin, add ice, shake, strain into glass over ice, garnish with clove-studded orange peel.
Cinnamon- and Clove-Infused Bourbon
Add 4 sticks of cinnamon and 3 cloves to a liter of your favorite bourbon, let sit at room temperature for 24 hour, strain.
Ginned-Up Cider
From Mary Pellettieri and Matt Tunnell of Top Note Tonic
1 ounce barrel-aged gin
1 ounce Top Note Bitter Orange Syrup
3 ounces sparkling hard cider
Orange bitters
Add first three ingredients into a Collins glass. Ice and stir gently. Finish with a dropper of orange bitters.
Garnish as desired.
Jalapeño Paloma
From Brandon Corey of Story Hill BKC
2 ounces tequila
3 slices fresh jalapeño
3/4 ounce grapefruit juice
1 ounce blood orange juice
½ ounce agave syrup
1 thyme sprig
Muddle, shake, strain. Serve over ice, with salted rim if desired.
Listen to “This Bites” on 88Nine Radio Milwaukee (FM 88.9) Fridays at 8 a.m. with Ann Christenson and 88Nine’s Tarik Moody.
