¼ oz. Allspice liqueur
½ oz. Lemon juice
½ oz. Demerara syrup
2 oz. Virgil Kaine ginger-infused bourbon
2 oz. Hot apple cider
Dry shake all ingredients except cider. Pour into a mug and top with hot cider. Garnish with an apple wedge and grated cinnamon.
Gil Bouhanam of Atwood Kitchen & Bar Room in New York created this recipe. (Photo credit: Amy Tischler)