No Business Like Snow Business Cocktail
Recipe by Three Dots and a Dash
Three Dots and a Dash is sharing the recipe for one of the festive cocktails on the menu at River North Pole, No Business Like Snow Business. This tequila-based tipple is brimming with holiday spirit, and once you batch up the spiced cider base, you’ll be sipping this one all season long. (You can even snag your very own snowman mug in the Three Dots’ online shop!)
No Business Like Snow Business Cocktail
A tall, frosty glass of holiday cheer
Yield: 1 cocktail
Ingredients:
FOR COCKTAIL BUILD
1 1⁄2 oz. Reposado Tequila
1⁄2 oz. Elsewhere Blood Orange Aperitivo
1⁄2 oz. fresh squeezed lemon juice
2 oz. spiced apple cider (see sub-recipe below)
1 oz. spiced cider syrup (see sub-recipe below)
Crushed ice
Mint bouquet, cinnamon stick, edible orchid for garnish
FOR SPICED APPLE CIDER
1 liter good quality, non-pasteurized apple cider
8-10 cinnamon sticks
8 cloves
10-12 allspice berries
1 lemon (cut into wheels)
FOR SPICED CIDER SYRUP
2 cups spiced apple cider
2 cups white sugar
Method:
FOR SPICED APPLE CIDER
1. In a medium saucepan, add cider and slowly bring to a boil.
2. Drop heat to a simmer and add cinnamon sticks, cloves, allspice berries and lemon slices; cook for 15-20 minutes.
3. Remove saucepan from heat and let steep for an additional 10 minutes as it cools.
4. Strain, transfer to a bottle or other container, and keep refrigerated for up to two weeks.
FOR SPICED CIDER SYRUP
1. Add spiced cider to a medium saucepan set over medium heat.
2. Slowly pour sugar into the saucepan, stirring until fully dissolved.
3. Remove from heat and allow to cool. Bottle and keep refrigerated for up to two weeks.
FOR NO BUSINESS LIKE SNOW BUSINESS COCKTAIL
1. Combine all ingredients together in a mixing tin (or cocktail shaker; see step 2) with 8 oz. of crushed ice.
2. Using a spindle stand mixer, flash-blend for 5 seconds.(If you do not have a spindle mixer, quick shake all ingredients in a cocktail shaker with crushed ice or whatever ice is available.)
3. Pour unstrained into a ceramic mug or 16 oz. glass and garnish with mint bouquet, cinnamon stick and edible orchid.
