Cidre cocktail

Nick Hearin, of Restaurant Eugene, shares his take on the fusty old wassail

By Francis Lam
December 19, 2009 7:01AM (UTC)
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Our other holiday cocktail is much less flamboyant than the red hot ale, but no less delicious. Inspired by the flavors of the traditional warm Christmas apple punch wassail, Nick Hearin of Restaurant Eugene in Atlanta shares his colder, modern take. The choice of gin is important, he says, for its strong coriander and cinnamon characteristics, which give the drink its spices.

Cidre cocktail

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1 ½ ounces Corsair Gin
½ ounce apple gastrique (recipe below)
½ ounce lime juice

  1. Shake all ingredients with ice, strain, and serve in chilled cognac glass, if you have one.

Apple gastrique

2 pink lady apples, sliced with skin on
1 lime, sliced with skin on
2 cups water
½ cup sugar
6 ounces cider vinegar

  1. Bring everything except vinegar to a boil in a heavy pot, and turn down to a simmer, until it reduces to to a syrupy thickness, about 25 minutes. Stir in the vinegar, which will loosen it back up, and simmer five minutes more. Let it cool and strain. 

Francis Lam

Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam.

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