Shake up a batch of these mixologist-inspired cocktails, updated with a simple syrup of molasses and sage, and served over apple cider ice cubes.
10 min
PREP TIME
220
CALORIES
9
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- Apple Cider Cubes
- 2 cups (500 milliliters) apple cider
- Sage Molasses Syrup
-
1/4
cup
(60 milliliters)
sorghum syrup
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Substitution Available
- molasses
- 1/4 cup (60 milliliters) water
- 1 teaspoon (15 milliliters) Sage Leaves
- Molasses Bourbon Sour
- 4 cups (1 liter) crushed ice , divided
- 1 cup (250 milliliters) apple cider , divided
- 1/2 cup (125 milliliters) bourbon , divided
- 1/2 cup (125 milliliters) Sage Molasses Syrup , divided
- 1/2 cup (125 milliliters) lemon juice , divided
Preparation
- 1 For the Apple Cider Ice Cubes, pour cider into standard ice cube tray. Freeze until frozen.
- 2 For the Sage Molasses Syrup, mix molasses, water and sage in small saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Let stand 10 minutes. Strain through fine sieve. Cover and refrigerate until well chilled. (This makes enough syrup for 4 cocktails.)
- 3 For each cocktail shaker of Molasses Bourbon Sour, fill cocktail shaker with 2 cups of the crushed ice. Add 1/2 cup (125 mL) of the apple cider, 1/4 cup (60 mL) of the bourbon, 1/4 cup (60 mL) of the Sage Molasses Syrup and 1/4 cup (60 mL) of the lemon juice; shake until well mixed and chilled. Place apple cider ice cubes into each of 2 beverage glasses. Strain cocktail mixture into glasses. Repeat with remaining ingredients to make 4 cocktails.
NUTRITION INFORMATION
(per Serving)
