Molasses- and ginger-rich switchel mingles with a concentrated Pinot Noir syrup and two different spirits in this layered refresher from Portland barkeep, Brandon Wise.
3/4 oz. Scotch
3/4 oz. Demerara rum (Wise uses Lemonhart 151)
3/4 oz. fresh lemon juice
1/2 oz. mulled Pinot Noir syrup*
2 oz. switchel (click here for a recipe)
Tools: shaker, strainer, fine strainer
Garnish: cinnamon stick, 3 apple slices (fanned out)
Combine all ingredients, except switchel, and shake with ice. Double strain into an ice-filled glass, top with switchel and garnish.
*Mulled Pinot Noir Syrup
1 750-ml. bottles Pinot Noir
3 cups plus 2 Tbsp. granulated sugar
1 Tbsp. whole cloves
1 Tbsp. whole star anise pods
1/2 tsp. freshly ground nutmeg
1/2 Tbsp. cardamom pods, crushed with mortar and pestle
3 whole cinnamon sticks
1/2 apple, sliced
The zest of 6 orange zests (zested with a vegetable peeler)
Combine all ingredients in medium saucepan over medium-high heat and bring to just under a boil. Reduce heat to low and let simmer for approximately 20 minutes, or until reduced by about half. Let cool to room temperature, strain into a clean glass jar and keep refrigerated for up to 2 weeks.
Brandon Wise, Imperial, Portland, Oregon