Burning Orchards from Model Milk
Rum and hot apple cider is a cold-weather classic, and this version gets an extra kick from New Deal Ginger Liqueur, an import from Portland, Ore.gon (this can be substituted with the more commonly available Domaine de Canton). "Ginger goes really well with apple, so I wanted to play into that," says Madeleine MacDonald, bar manager at Model Milk. "It seemed like the perfect pairing."
The cocktail gets some extra spice from freshly grated nutmeg. It's too labour-intensive for MacDonald to advertise on her menu, but she's happy to make it on request.
Cocktail recipe created by Madeleine MacDonald, bar manager at Model Milk, at 308 17th Ave. SW., Calgary.
Burning Orchards
1 oz Mount Gay Eclipse rum
1/2 oz New Deal Ginger Liqueur
1/2 oz fresh lemon juice
Bar spoon simple syrup
4 oz unfiltered apple juice
Whole nutmeg
Method
Combine all ingredients except for the apple juice and nutmeg in a teacup. Set aside. Steam apple juice with the wand from an espresso machine, or just heat it on a stove or in the microwave.
Pour heated apple juice into the teacup with other ingredients and stir. Grate whole nutmeg over the top with microplane.