By Willy Shine
1.5 oz. Appleton Estate Reserve Blend
bar spoon Pedro Ximenez sherry
.5 oz. 2-1 honey syrup
2 heaping bar spoons spiced maple butter*
1.5 oz. apple cider
Garnish: Grated nutmeg and cinnamon sticks
Heat the apple cider to its boiling point while combining the rest of the ingredients in a handled mug. Pour the hot cider into the mug and stir to combine. Dust with nutmeg, garnish with a cinnamon stick and serve.
Make Ahead: Maple Butter
4 oz. butter
4 oz. maple syrup
pinch ground cinnamon
pinch ground clove
pinch ground nutmeg
Melt the butter and stir in the rest of the ingredients to combine. Chill until ready to use.
When making this drink prepare your spiced butter in advance and leave in the cooler in your station. Tip & trick referring to all hot drinks don’t make it so hot that the guest cannot sip it right away. Even in a hot drink you want to deliver the cocktail at a temp in which it is perfect in the first two sips.
By Willy Shine
1Ž2 oz. honey syrup (3:1)
1 1Ž2 oz. Appleton Estate Reserve Blend
1 bar spoon Cinnamon Butter Mix*
Garnish: cinnamon stick
Make Ahead: Cinnamon Butter Mix
1Ž2 stick of unsalted butter melted
1Ž4 tsp. ground cinnamon
Stir together, then refrigerate.
Add all ingredients into a footed tempered glass or mug, and steam under a cappuccino maker until hot, then stir. Garnish with cinnamon stick and serve.
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