Ingredients
SPICED APPLE (Servings: 4)
11⁄2 cups apple cider
2 cinnamon sticks
2 star anise
10 whole cloves
6 ounces Bulleit Bourbon Cinnamon sticks, for garnish
ORANGE GINGER (Servings: 4)
1-inch knob of ginger, thinly sliced
1 & 1/2 cups freshly squeezed orange juice
6 ounces Johnnie Walker Black Orange peels, for garnish
POMEGRANATE (Servings: 4)
1 cup pomegranate juice
1⁄2 tablespoon sugar
6 ounces Crown Royal Cocktail cherries, for garnish
Preparation
SPICED APPLE
1. Pour apple cider into a small sauce pot. Add cinnamon sticks, star anise, and cloves. Simmer mixture for 5–10 minutes, remove spices, then cool completely.
2. Using 4 rocks glasses, place a large ice cube in each. Add 11⁄2 ounces Bulleit Bourbon to each, then divide apple cider mixture evenly between the glasses. Stir rapidly with a bar spoon. Garnish with a cinnamon stick.
ORANGE GINGER
1. Place thinly sliced ginger in a pint glass. Add a few splashes of the orange juice and muddle until ginger is broken down. Strain mixture into the rest of the orange juice.
2. Using 4 rocks glasses, place a large ice cube in each. Add 11⁄2 ounces Johnnie Walker Black to each, then divide ginger-flavored orange juice evenly between the glasses. Stir rapidly with a bar spoon. Garnish with an orange peel.
POMEGRANATE
1. Combine pomegranate juice with the sugar. Whisk well.
2. Using 4 rocks glasses, place a large ice cube in each. Add 11⁄2 ounces Crown Royal to each, then divide pomegranate juice evenly between the glasses. Stir rapidly with a bar spoon. Garnish with a cocktail cherry.