The Hot Off the Press Cocktail

Nata Traub, this cocktail's mastermind, is a big proponent of the slow food movement. Her recipe highlights New York's bountiful and historic Hudson Valley. Enjoy it in the presence of good company.

Adapted from New York Mixologist Nata Traub

| Yield: 1 cocktail | Time: 10 minutes |

Ingredients

Ginger Simple Syrup

4 ounces of water

4 ounces of Hummingbird Ranch Raw Clover Honey

⅛ cup of fresh grated ginger-root

Cocktail

1 ½ ounces of Cornelius Applejack (Harvest Spirits)

1 ounce of Hudson Manhattan Rye (Tuthilltown Spirits)

½ ounce of Ginger Syrup

½ ounce of freshly squeezed lime juice (approx. ½ of a lime) Reserve the peel for garnish

several dashes of Scrappy’s Cardamom Bitters

Preparation

To make the ginger syrup, place ingredients into a pot, bring to a boil, stirring occasionally and simmer for approx. 5 minutes. Remove from heat. Let cool and strain.

The syrup can be stored in a jar in the refrigerator for about one week. Makes approx. 4 ounces.

To make this cocktail, grab an old fashioned/low ball glass and add the ginger simple syrup, lime juice, and bitters. Fill with ice cubes. Add the Rye and Applejack. Stir with a mixing stick.

Garnish with a lime twist coiled around a cinnamon stick.