If you’re familiar with such popular shows as Mad Men and Boardwalk Empire, you’ve probably noticed people drinking a lot of whisky. I’ve been watching the latter with a few friends (the season finale is next weekend!), and whenever we watch, we imbibe along. It’s perfect timing really, since it’s gotten much colder as of late, and a nice glass of the hard stuff will warm you right up.
I was planning my Thanksgiving menu for this year, and we usually do wine and a cocktail in our dinner progression. Last year, it was a festive Pomegranate-Ginger Champagne cocktail, served as an aperitif. I decided this year to do an after-dinner drink, something that would evoke memories of harvest fruit and crackling fireplaces.
The Laphroaig has a marvelously smoky flavour, the strength of which is tempered by the cider syrup, and the ginger beer adds a subtle bite to the finish. I served this with applewood-smoked cheddar and crackers, and an upside-down pear and ginger cake with a scoop of cinnamon ice cream.
The Applewood Avenue
1.5 fl oz Laphroaig Quarter Cask
1.5 fl oz apple cider syrup (equal parts mulled apple cider and brown sugar, stirred together over medium heat until sugar is completely dissolved)
Dash of Angostura bitters
Splash of ginger beer
In a shaker, combine ice, Laphroaig, cider syrup, and Angostura bitters; shake until chilled. Pour out into a glass, add a few ice cubes and top with a splash of ginger beer.