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Three cocktails - with recipes included - sure to keep you warm well into the new year.

 

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.

Left: Ginned-Up Cider from Mary Pellettieri and Matt Tunnell of Top Note Tonic. Right: Jalapeño Paloma from Brandon Corey of Story Hill BKC.

Left: Ginned-Up Cider from Mary Pellettieri and Matt Tunnell of Top Note Tonic. Right: Jalapeño Paloma from Brandon Corey of Story Hill BKC. Photo by Chris Kessler.

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.

‘Cheers!’ appears in the December issue of Milwaukee Magazine.

Find it on newsstands beginning November 28, or buy a copy at milwaukeemag.com/shop.

Be the first to get every new issue. Subscribe.

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